Description
A comforting and nostalgic chicken pot pie filled with tender chicken and vibrant veggies, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 1 package refrigerated pie crusts (or homemade)
Instructions
- In a large skillet, add a tablespoon of butter over medium heat. Add onions, celery, and carrots, sautéing until softened, about 5-7 minutes.
- Sprinkle flour over the vegetables, stirring to combine. Gradually add chicken broth while whisking to create a thick sauce.
- Stir in cooked chicken, heavy cream, peas, corn, thyme, salt, pepper, and garlic powder. Let it simmer for 5 minutes until heated through.
- Preheat your oven to 425°F (220°C).
- Place one pie crust in the bottom of a 9-inch pie dish, pressing it firmly.
- Pour the chicken filling into the crust, spreading evenly.
- Place another pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Notes
Feel free to customize with other proteins or veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg