Description
A comforting and delicious chicken pot pie featuring tender chicken, flavorful vegetables, and a creamy sauce wrapped in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan over medium heat, melt the butter.
- Stir in the flour, salt, and pepper until well combined.
- Slowly add the chicken broth and milk, whisking to avoid lumps.
- Cook the mixture until it thickens.
- Stir in the cooked chicken and mixed vegetables. Remove the saucepan from heat.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Optionally, brush the crust with beaten egg for a glossy finish.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
For a richer flavor, use homemade chicken broth. Feel free to add other vegetables like green beans or potatoes for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: chicken pot pie, comfort food, dinner recipe