Description
A comforting classic featuring tender chicken, hearty vegetables, and a creamy filling wrapped in a flaky pie crust.
Ingredients
Scale
- 2 cups cooked chicken, chopped or shredded
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust (or use puff pastry or biscuit topping)
Instructions
- Preheat your oven to 425°F (220°C).
- Sauté the butter in a large skillet over medium heat, then add chopped onions and cook until soft, about 3-4 minutes.
- Make a roux by stirring in flour, salt, pepper, and garlic powder.
- Add chicken broth and milk gradually while stirring constantly until the mixture thickens, about 5 minutes.
- Mix in the cooked chicken and your choice of vegetables until well combined.
- Prepare a pie dish by pouring the chicken and vegetable filling into it, covering with pie crust and sealing the edges. Make slits on top.
- Bake for 30 to 35 minutes or until the crust is golden brown.
- Rest the pie for 5 to 10 minutes before serving.
Notes
Use leftover chicken for quicker preparation. You can freeze the unbaked pie for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, easy recipes, family meal, homemade, leftovers