Description
A comforting and hearty Chicken Pot Pie filled with tender chicken and vibrant veggies, enveloped in a buttery crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Once melted, stir in the flour until smooth.
- Gradually whisk in the chicken broth and milk. Keep cooking while stirring until the mixture thickens.
- Season the thickened sauce with salt, black pepper, onion powder, and garlic powder.
- In a large bowl, combine the shredded chicken and mixed vegetables.
- Pour the creamy sauce over the chicken and vegetables, mixing well until everything is coated.
- Transfer the filling into a pie crust placed in a pie pan.
- Cover with the second pie crust. Seal the edges and cut slits into the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
For a gluten-free version, try a gluten-free flour blend. You can also use turkey instead of chicken, or add a splash of white wine for more flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American