Description
Classic Chicken Pot Pie is a comforting dish filled with tender chicken and mixed vegetables, all encased in a flaky pie crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and carrots, and sauté until softened, about 5 minutes.
- Stir in the flour, thyme, garlic powder, salt, and pepper. Cook for 1-2 minutes until the mixture is bubbly.
- Gradually whisk in the chicken broth and milk. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
- Remove from heat and stir in the cooked chicken and frozen mixed vegetables. Mix until well combined.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.
Notes
- For a healthier version, substitute half of the butter with olive oil and use whole wheat pie crusts.
- Add herbs like rosemary or parsley for extra flavor, or incorporate mushrooms for a heartier filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg