Description
A comforting homemade chicken pot pie filled with tender chicken and a medley of flavorful vegetables, all enveloped in a rich, creamy sauce and topped with a flaky crust.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- Salt and pepper, to taste
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat the oven to 425ยฐF (220ยฐC).
- Melt the butter in a saucepan over medium heat.
- Add the onions and cook until soft.
- Stir in the flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk in chicken broth and milk, stirring until the mixture thickens.
- Add the shredded chicken, carrots, peas, potatoes, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a pie dish.
- Fill with the chicken mixture.
- Roll out the second pie crust and place on top, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
Chill your pie crust before rolling it out for a flakier texture. Make sure to taste the filling for seasoning before sealing the pie.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg