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Chicken Pot Pie
Chicken pot pie
Chicken pot pie is a delicious and comforting dish made with a flaky pastry crust filled with tender pieces of chicken, vegetables (such as carrots, peas, and potatoes), and a creamy sauce.
Ingredients
- 1 lb chicken cooked, cubed
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (or homemade crust)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onion, celery, and mixed vegetables. Cook until vegetables are tender.
- Stir in flour, salt, pepper, and thyme until well combined.
- Gradually stir in chicken broth and milk. Cook and stir until mixture is thickened and bubbly.
- Stir in cooked chicken.
- Fit one pie crust into a 9-inch pie dish. Pour chicken mixture into the crust.
- Place the second crust on top of the filling. Pinch the edges to seal and cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.
- Let it cool for a few minutes before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 579kcal (29%)Carbohydrates: 49g (16%)Protein: 20g (40%)Fat: 33g (51%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 80mg (27%)Sodium: 849mg (37%)Potassium: 407mg (12%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 1.702IUVitamin C: 4mg (5%)Calcium: 84mg (8%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
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