Description
This chicken pot pie recipe combines tender chicken, fresh vegetables, and a flaky crust, creating a comforting meal that warms the soul.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, salt, pepper, and onion powder until well combined.
- Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
- Add the shredded chicken and mixed vegetables to the sauce, stirring to combine.
- Roll out one pie crust and place it in a pie dish.
- Pour the chicken mixture into the pie crust.
- Cover with the second pie crust, sealing 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 the pot pie rest for 10 minutes before serving.
Notes
- Use fresh vegetables and herbs for the best flavor.
- Prep Time: 30
- Cook Time: 45
- Category: chicken
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 70
Keywords: chicken, pot pie, comfort food, homemade, easy recipe