Description
A heartwarming chicken pot pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan over medium heat, melt the butter. Stir in flour, salt, pepper, garlic powder, and onion powder until smooth. Gradually add chicken broth and milk while stirring constantly until thickened, about 5-7 minutes.
- Add cooked chicken and frozen mixed vegetables to the pan and cook for an additional 2-3 minutes.
- Place one pie crust in a pie dish, pour in the chicken mixture, and cover with the second pie crust, sealing the edges. Cut slits in the top crust.
- Bake in the preheated oven for 30-35 minutes until the crust is golden brown and bubbling.
- Let the pie cool for a few minutes before serving.
Notes
Serve with a green salad or steamed vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg