Description
A comforting chicken pot pie filled with tender chicken and vegetables in a creamy sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onions, carrots, and potatoes; cook until soft.
- Stir in flour, salt, pepper, and thyme.
- Gradually add chicken broth and milk; stir until thickened.
- Add chicken and peas; mix well.
- Pour mixture into pie crust.
- Cover with another crust; seal edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until golden brown.
Notes
- Use leftover chicken for faster preparation.
- Feel free to add other vegetables.
- Let cool before serving to avoid burns.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, baked chicken dish