Description
A comforting dish that combines cooked chicken and vegetables in a creamy filling, all encased in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, chopped or shredded
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust (or use puff pastry or biscuit topping)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add the chopped onions and cook until soft.
- Sprinkle in the flour, salt, pepper, and garlic powder to create a roux.
- Gradually pour in the chicken broth and milk, stirring until thickened.
- Once thickened, stir in the cooked chicken and vegetables.
- Pour the filling into a pie dish.
- Cover with the pie crust and seal the edges.
- Bake for 30 to 35 minutes until golden brown.
- Let it rest for 5 to 10 minutes before serving.
Notes
Can be served with a side salad or bread. Leftovers reheat well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, easy dinner, busy weeknight meals