Description
A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a rich creamy sauce, all encased in a flaky golden crust.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup carrots, diced
- 1 cup peas, frozen or fresh
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 ready-made pie crust or 2 if top and bottom crusts are desired
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onion, celery, carrots, and potatoes. Cook until vegetables are tender, about 5-7 minutes.
- Stir in the flour, salt, pepper, garlic powder, and thyme until well combined.
- Gradually stir in the chicken broth and milk, cooking until the sauce thickens.
- Add the diced chicken and peas to the mixture, mixing well. Remove from heat.
- Place one pie crust in 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 in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 60
Keywords: chicken pot pie, easy chicken pot pie, homemade chicken pot pie, comfort food, savory pie, chicken recipes