Chicken Pot Pie
A comforting chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Print
Pin
Servings: 6 servings
Calories: 320kcal
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1/2 cup diced potatoes
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts 2 crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Stir in flour, onion powder, and garlic powder to create a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Cook until the mixture thickens, stirring constantly.
- Add shredded chicken and frozen vegetables to the sauce, mixing well.
- Roll out one pie crust into a pie dish.
- Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 18g | Fat: 15g | Fiber: 2g