Description
A warm and comforting chicken pot pie filled with tender chicken and vibrant vegetables, all encased in a flaky crust.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and onion powder. Cook, stirring constantly for about 1 minute.
- Gradually whisk in the chicken broth and milk. Cook until the mixture thickens, stirring occasionally.
- Stir in the shredded chicken and frozen mixed vegetables until evenly coated and heated through.
- Place one pie crust in a pie dish. Pour in the chicken mixture, and cover with the second pie crust. Seal the edges and cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
Notes
Serve with a light salad or buttery cornbread for a delightful contrast. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg