Description
A classic chicken pot pie with a golden, flaky crust and a creamy, savory filling loaded with tender chicken and vegetables.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup celery, diced
- 1 medium onion, chopped
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup milk (or almond/soy milk)
- 1/4 cup butter
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (14.1 oz) refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large pan over medium heat and add onion, celery, and carrots, cooking for about 5 minutes.
- Sprinkle the flour over the vegetables and stir well, cooking for about one minute.
- Gradually whisk in chicken broth and milk, stirring continuously until thickened and bubbling.
- Stir in garlic powder, thyme, salt, pepper, chicken, and peas, then simmer for a couple of minutes.
- Roll out one pie crust and lay it in a pie dish, pouring in the filling.
- Place the second pie crust over the filling and crimp edges to seal. Make slits in the top crust.
- Brush the top crust with whisked egg for a golden finish.
- Bake for about 30 minutes, until crust is golden brown. Let cool before serving.
Notes
You can prepare the filling in advance and store it in the fridge for one to two days, or freeze it for later use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg