Description
A hearty and satisfying chicken pot pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all nestled beneath a flaky pie crust. Perfect for nostalgic meals and cozy gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large saucepan over medium heat.
- Stir in the flour, salt, and pepper until well blended. Gradually add in the chicken broth and milk, stirring continuously until the mixture thickens and bubbles.
- Add the shredded chicken, diced carrots, peas, and potatoes into your thickened sauce until everything is nicely coated.
- Roll out one pie crust and place it in the bottom of a pie dish.
- Pour the chicken mixture into the crust, spreading it evenly.
- Cover with the top pie crust, sealing the edges firmly.
- Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
Notes
You can make the filling a day ahead; assemble before baking. Best served with a side of salad or bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American