Description
A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a flaky crust.
Ingredients
Scale
- 1 pound cooked chicken, diced
- 1 cup carrots, sliced
- 1 cup peas, frozen
- 1 cup potato, 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
- 1/4 teaspoon black pepper
- 1 refrigerated pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Add onion and cook until tender.
- Stir in flour, salt, and pepper until well blended.
- Add broth and milk; cook until the mixture thickens and bubbles.
- Add chicken, potatoes, carrots, and peas; mix well.
- Pour the filling into a pie crust lined dish.
- Cover with the top crust, seal edges, and cut slits for steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
Notes
- For a richer flavor, you can add thyme or rosemary to the filling.
- Let the pie cool for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg