Description
A comforting chicken pot pie filled with tender chicken and vegetables in a creamy sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups 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 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Add onions and cook until soft.
- Stir in flour, salt, and pepper. Cook for 1 minute.
- Add chicken broth and milk. Stir until thickened.
- Add chicken, carrots, peas, potatoes, and thyme. Mix well.
- Pour mixture into a pie crust in a pie dish.
- Cover with the second pie crust. Seal edges and cut slits on top.
- Bake for 30-35 minutes until crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- Use rotisserie chicken for added flavor and convenience.
- Feel free to substitute vegetables as desired.
- Make ahead and freeze before baking for later use.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Chicken Pot Pie Recipe