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–+ servings

Chicken Pot Pie

A warm and comforting chicken pot pie filled with tender chicken, fresh vegetables, and a rich creamy sauce, all wrapped in a flaky crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded You can use leftover chicken or rotisserie chicken
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/2 cup onion, chopped
  • 3 cups chicken broth
  • 1/2 cup milk
  • 1/4 cup flour
  • 2 tablespoons butter For sautéing
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pie crust store-bought or homemade

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large pot over medium heat, melt the butter. Add the onion and cook until translucent.
  3. Stir in the flour and cook for another minute.
  4. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
  5. Add the chicken, carrots, peas, potatoes, thyme, salt, and pepper. Stir to combine.
  6. Pour the filling into a pie dish.
  7. Cover with the pie crust, sealing the edges. Cut slits in the top of the crust to allow steam to escape.
  8. Bake for about 30-35 minutes until the crust is golden brown.
  9. Let cool for a few minutes before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 400mgFiber: 2gSugar: 3g

Notes

You can mix in your favorite vegetables, such as corn or green beans. Store leftovers tightly wrapped in the fridge for up to 3 days or freeze for up to 3 months.

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