Description
A cozy and comforting chicken pot pie filled with tender chicken, fresh vegetables, and a flaky pastry crust, perfect for chilly nights.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, sliced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade)
Instructions
- In a large skillet, melt the butter over medium heat. Add the onions, carrots, and potatoes. Cook until the vegetables are tender, about 5-7 minutes.
- Sprinkle the flour over the vegetables, stirring to coat. Slowly pour in the chicken broth and milk, stirring continuously until the mixture thickens, approximately 5 minutes.
- Stir in the cooked chicken, peas, garlic powder, thyme, salt, and pepper. Remove from heat.
- Preheat your oven to 425°F (220°C).
- Place one pie crust into a 9-inch pie dish. Fill with the chicken mixture.
- Cover with the second pie crust, sealing the edges and making slits on top to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Cool for a few minutes before serving.
Notes
Feel free to customize with seasonal vegetables or different proteins. Can be made in advance and frozen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg