Description
A warm and comforting chicken pot pie with a flaky crust and hearty filling that includes tender chicken, creamy sauce, and vibrant vegetables.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup frozen peas
- 1 cup carrots, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a medium saucepan over medium heat, add onions and sauté until translucent (3-4 minutes).
- Sprinkle in flour and cook for 1 minute, stirring continuously.
- Gradually whisk in chicken broth and milk, cooking until thickened (3-5 minutes).
- Stir in chicken, peas, carrots, salt, pepper, garlic powder, and thyme.
- Pour mixture into a pie dish and cover with pie crust, cutting slits in the crust.
- Bake for 30-35 minutes until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
For a quicker option, use rotisserie chicken. Feel free to customize vegetables to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg