Chicken Pot Pie
This Chicken Pot Pie recipe combines tender chicken and a colorful medley of vegetables in a creamy sauce, all wrapped in a flaky crust, offering a comforting and delightful meal perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience or boil and shred your own.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed veggies are recommended for ease.
- 1/3 cup butter Use unsalted for better control over seasoning.
- 1/3 cup all-purpose flour Sift if desired for a finer texture.
- 1/2 teaspoon salt Helps to balance flavor.
- 1/4 teaspoon black pepper Adds a slight kick.
- 1/4 teaspoon onion powder Gives depth without chopping onions.
- 1 3/4 cups chicken broth Use quality broth for best flavor.
- 2/3 cup milk Adds creaminess.
- 1 pie crust pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Melt butter over medium heat in a medium saucepan. Add flour, salt, black pepper, and onion powder, stirring to form a roux.
- Gradually whisk in chicken broth and milk, stirring until it thickens, about 5 minutes.
- Stir in shredded chicken and mixed vegetables, allowing the filling to bubble slightly.
Assembly
- Pour the filling into the pie crust and cover it with another crust. Seal the edges and cut slits in the top for steam.
Baking
- Bake in the preheated oven for 30-35 minutes until bubbly and crust is golden.
- Allow to cool for a few minutes before slicing.
Notes
Ensure to let the pie cool before slicing to maintain structure. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 2g
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