Description
A comforting chicken pot pie filled with tender chicken and vegetables in a creamy sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pie crust
Instructions
- Preheat your oven to 425°F.
- In a saucepan, melt butter over medium heat.
- Add flour, stirring constantly for 1 minute.
- Gradually whisk in chicken broth and milk.
- Cook until thickened, about 5 minutes.
- Add chicken, carrots, peas, potatoes, salt, pepper, and garlic powder.
- Pour the mixture into a pie crust.
- Cover with the second pie crust and seal edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes until golden brown.
Notes
- Let the pie cool for a few minutes before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie