Description
A comforting chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and onion powder until well combined.
- Gradually stir in chicken broth and milk, cooking until thickened.
- Add cooked chicken and mixed vegetables to the mixture.
- Roll out the pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
- Cover with another pie crust, seal the edges, and cut slits in the top to vent.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
For an even creamier filling, consider adding a splash of cream or a dollop of sour cream to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg