Description
A comforting and hearty chicken pot pie recipe filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots mix
- 1 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped potatoes (optional)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 pre-made pie crust or homemade pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onion and celery, and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth.
- Add the salt, pepper, garlic powder, onion powder, and thyme. Bring to a simmer and cook until thickened, about 5-7 minutes.
- Stir in the shredded chicken and frozen vegetables until well combined.
- Pour the filling into a pie dish lined with one pie crust. Cover with the second crust and seal the edges. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let cool for 10 minutes before serving.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
Keywords: chicken pot pie recipe, easy chicken pot pie, homemade chicken pot pie, comfort food, classic chicken pot pie