Description
A comforting Chicken Pot Pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all in a flaky crust.
Ingredients
Scale
- 1 lb chicken breast, cooked and 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 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a skillet over medium heat. Add onions, carrots, and potatoes; sauté until softened, about 5-7 minutes.
- Stir in the flour, cooking for about a minute. Gradually whisk in chicken broth and milk until thickened into a creamy sauce.
- Fold in shredded chicken, peas, salt, black pepper, and thyme.
- Pour the chicken filling into one pie crust in a pie dish. Cover with the second pie crust and seal the edges, cutting small slits in the top to allow steam to escape.
- Bake for 30-35 minutes until the crust is golden brown. Cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 3 months. Reheat in the oven 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: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg