Description
A heartwarming chicken pot pie filled with tender chicken and seasonal veggies, topped with a buttery crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 pre-made pie crusts or homemade crust
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter over medium heat in a large skillet.
- Stir in the diced celery and carrots, cooking for about 4-5 minutes.
- Sprinkle in the flour while stirring constantly for another minute.
- Add the chicken broth and milk gradually, stirring to avoid lumps and simmer for 5-7 minutes.
- Stir in the shredded chicken, potatoes, peas, onion powder, garlic powder, thyme, and rosemary. Season with salt and pepper.
- Pour the chicken filling into the bottom pie crust and cover with the second crust, sealing it.
- Bake for 30-40 minutes until golden brown and bubbling. Let cool for 10 minutes before serving.
Notes
For a vegetarian option, swap chicken with mixed vegetables. Use almond milk for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg