Description
A comforting chicken pot pie with a flaky crust and savory filling, perfect for family dinners or cozy nights in.
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 cup potatoes, cubed (optional)
- 1 onion, chopped
- 3 cups chicken broth
- 1 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 refrigerated pie crusts (or homemade)
- Optional: 1/2 cup corn for added sweetness and texture
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large skillet over medium heat. Toss in the chopped onion, carrots, celery, and potatoes. Sauté for about 5-7 minutes until tender.
- Sprinkle the flour over the sautéed veggies, stirring constantly for about 2 minutes.
- Gradually pour in the chicken broth, mixing well to avoid lumps. Add garlic powder, onion powder, thyme, and salt and pepper. Allow to simmer for about 5-10 minutes until thickened.
- Stir in the milk, followed by the chicken and peas (and corn if using). Mix until well combined and remove from heat.
- Unroll one pie crust and fit it into a pie dish. Pour the chicken mixture into the crust, then cover with the second crust. Seal the edges and cut slits on top.
- Bake for about 30 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
For healthier options, consider yogurt instead of cream or substituting cauliflower for potatoes. Gluten-free crusts are also available.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg