Description
A classic comfort food featuring tender chicken, colorful vegetables, and a creamy filling encased in a flaky pie crust.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (9-inch) pie crusts
Instructions
- Preheat the oven to 425°F (220°C). In a medium saucepan, cook the chicken breasts in water until they are no longer pink. Remove the chicken, let it cool slightly, then dice into bite-sized pieces.
- In the same saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and onion powder to create a roux. Allow it to cook for about 1 minute until bubbly.
- Gradually add the chicken broth and milk to the roux, whisking continuously until the mixture thickens, about 3-5 minutes. Stir in the diced chicken, peas, carrots, and potatoes until well combined.
- Pour the filling into one of the pie crusts. Cover with the second pie crust, seal the edges by crimping with a fork, and cut slits in the top crust to release steam. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days or freeze for up to 2 months. For reheating, thaw overnight in the refrigerator and bake at 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg