Description
A classic homemade chicken pot pie with tender chicken, vegetables, and creamy sauce baked in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, sliced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 unbaked pie crusts
Instructions
- Preheat oven to 425°F.
- In a saucepan, melt butter over medium heat.
- Stir in flour, salt, and pepper until smooth.
- Gradually add chicken broth and milk, stirring constantly.
- Bring to a boil and simmer until thickened.
- Stir in chicken and vegetables.
- Place one pie crust in a pie dish.
- Pour filling into crust.
- Cover with second crust, seal edges, and cut slits.
- Bake for 30-35 minutes until golden brown.
Notes
- Use store-bought pie crusts for convenience.
- Leftover rotisserie chicken works well.
- Cool for 10 minutes before serving.
- 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: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: chicken pot pie, homemade pie, creamy chicken pie