Chicken Pot Pie
A comforting Chicken Pot Pie with tender chicken, mixed vegetables, and a rich, creamy filling encased in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Sauté the onions in melted butter over medium heat until translucent, about 3-4 minutes.
- Make the roux by sprinkling in flour and cooking until light golden, about 1-2 minutes.
- Create the sauce by whisking in chicken broth and milk, cooking until thickened, about 5-7 minutes.
- Combine the filling by stirring in chicken, vegetables, salt, pepper, garlic powder, and thyme.
- Fill the pie crust with the chicken mixture and spread evenly.
- Top with a second crust, sealing the edges and cutting slits for steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
- Cool for a few minutes before slicing and serving.
Notes
Ensure the sauce thickens before adding chicken and vegetables to avoid a watery filling.
Find it online: https://www.nofussrecipe.com/pin-on-recipes-to-try/