Description
A comforting blend of tender chicken, colorful veggies, and a rich, creamy sauce wrapped in a flaky crust.
Ingredients
Scale
- 1 pound cooked chicken, 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 prepared pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter over medium heat in a saucepan. Stir in the onions, carrots, and potatoes; cook until vegetables are tender, about 5-7 minutes.
- Stir in the flour, salt, pepper, and garlic powder until blended. Gradually add chicken broth and milk; cook until thickened, stirring frequently.
- Add cooked chicken and peas, stirring well to combine.
- Pour the chicken mixture into one pie crust and cover with the second crust. Seal edges and cut vents in the top crust to let out steam.
- Bake for 30-35 minutes or until the crust is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
For faster preparation, consider using shredded rotisserie chicken. Ensure the filling thickens properly to avoid soggy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg