Description
A classic chicken pot pie recipe with a flaky pie crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (14.1 oz) refrigerated pie crusts
Instructions
- Preheat oven to 425°F.
- In a saucepan, melt butter over medium heat.
- Stir in flour, salt, pepper, and garlic powder.
- Gradually whisk in chicken broth and milk.
- Cook until thickened, then add chicken and vegetables.
- Line a pie dish with one crust.
- Pour filling into crust.
- Cover with second crust, seal edges, and cut slits.
- Bake for 30-35 minutes until golden.
- Let cool before serving.
Notes
- Use rotisserie chicken for faster prep.
- Freeze unbaked pie for later.
- Add potatoes for extra heartiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: chicken pot pie, homemade pie, comfort food, easy dinner recipe