Description
A classic chicken pot pie with a flaky pie crust, filled with tender chicken and vegetables in a creamy sauce.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and garlic powder.
- Gradually whisk in chicken broth and milk. Cook until thickened.
- Add chicken, carrots, peas, and celery. Stir to combine.
- Place one pie crust in a 9-inch pie dish. Pour filling into the crust.
- Cover with the second pie crust. Seal and flute the edges. Cut slits in the top crust.
- Bake for 30-35 minutes, or until golden brown.
Notes
- Use rotisserie chicken for a quick option.
- Thaw frozen vegetables before using.
- Let the pie cool for 10 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: chicken pot pie, homemade pie, comfort food, easy dinner recipe