Description
A comforting chicken pot pie filled with tender chicken and vegetables in a creamy sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add flour, stirring to form a paste.
- Gradually whisk in chicken broth and milk.
- Stir until thickened, then add salt, pepper, onion powder, and garlic powder.
- Mix in chicken and vegetables.
- Pour mixture into pie crust.
- Cover with another pie crust, sealing edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes until golden brown.
Notes
- Let the pie cool for a few minutes before serving.
- Can use leftover chicken or rotisserie chicken.
- Vegetables can be adjusted based on preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie recipe, comfort food, chicken recipes