Description
A comforting chicken pot pie with a rich filling and flaky crust, perfect for any meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
- An egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
- Stir in the flour, mixing it well with the onions and garlic. Cook until a roux forms, about a minute.
- Pour in the chicken broth while whisking continuously to avoid lumps. Stir in milk, thyme, salt, and pepper, and cook until the sauce thickens.
- Add the shredded chicken, frozen peas and carrots, and diced potatoes. Stir to combine and let simmer for a few minutes.
- Roll out one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust.
- Top with the second pie crust, crimp the edges to seal, and cut slits in the top.
- Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Notes
For a vegetarian option, replace chicken with chickpeas or tofu. Use coconut or almond milk for dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg