Description
A comforting dish with a flaky crust and a rich, creamy filling of chicken, vegetables, and herbs that brings family and friends together.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 2 pie crusts (one for the bottom and one for the top)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Add onion and celery and cook until tender and fragrant.
- Stir in flour, salt, pepper, garlic powder, and thyme. Gradually add chicken broth and milk, stirring continuously. Cook until the mixture thickens and becomes bubbly.
- Fold in the shredded chicken, diced carrots, and peas until evenly mixed.
- Pour the mixture into a pie crust placed in a pie dish, ensuring an even distribution.
- Cover with the top pie crust, sealing the edges well, and cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and flaking beautifully.
- Let it cool for a few minutes before serving to allow the filling to set.
Notes
For a richer filling, consider using cream instead of milk. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 675mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: chicken, pot pie, comfort food, family dinner, homemade