Description
This classic chicken pot pie recipe features a flaky crust filled with tender chicken and vegetables in a creamy sauce. Perfect for cozy dinners!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and onion powder until smooth.
- Gradually stir in chicken broth and milk. Cook, stirring constantly, until the mixture thickens and starts to bubble.
- Add the shredded chicken and mixed vegetables, stir until well combined.
- Place one pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, seal the edges, and cut slits in the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
- You can use rotisserie chicken for a quicker option.
- Feel free to add other vegetables like potatoes or mushrooms to the filling.
- For a golden crust, brush the top with an egg wash before baking.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 2
- Protein: 14
- Cholesterol: 50
Keywords: chicken pot pie recipe, easy chicken pot pie, homemade chicken pot pie, classic chicken pot pie, comfort food recipes