Description
A classic comfort food, chicken pot pie features tender chicken and vegetables in a creamy sauce, all encased in a flaky pastry crust.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup 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
- 1 package refrigerated 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 well.
- Place one pie crust in a 9-inch pie dish. Pour filling into crust.
- Cover with second pie crust. Seal edges and cut slits in the top.
- Bake for 30-35 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add potatoes for extra heartiness.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
