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Chicken pot pie
Chicken pot pie
Chicken pot pie is a delicious savory pie filled with a mixture of cooked chicken, vegetables (such as carrots, peas, and potatoes), and a creamy sauce, all baked inside a flaky pastry crust.
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Ingredients
- 1 pre-made pie crust (for bottom and top crust)
- 2 cups cooked chicken diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 small onion diced
- 2 cloves garlic minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- Salt and pepper and any other seasonings to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, and cook until softened.
- Stir in the flour to create a roux. Cook for a few minutes to get rid of the raw flour taste.
- Slowly whisk in the chicken broth and milk until the mixture is smooth and thickened.
- Add the diced chicken and frozen vegetables to the sauce, stirring to combine. Season with salt, pepper, and any other desired seasonings.
- Roll out one of the pie crusts and place it into a pie dish. Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it on top of the filling. Crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Bake the chicken pot pie in the preheated oven for about 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for a few minutes before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 208kcal (10%)Carbohydrates: 19g (6%)Protein: 13g (26%)Fat: 9g (14%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mg (10%)Sodium: 356mg (15%)Potassium: 220mg (6%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 1208IU (24%)Vitamin C: 4mg (5%)Calcium: 49mg (5%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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