Description
A comforting chicken pot pie with a creamy filling and flaky crust, perfect for family meals or gatherings.
Ingredients
- 1 pound cooked chicken, diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 package refrigerated pie crusts
- Optional: fresh herbs for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat, then stir in the flour until bubbly.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Cook until thickened.
- Add the cooked chicken, mixed vegetables, salt, pepper, and garlic powder. Mix well.
- Roll out one pie crust and fit it into a pie plate. Pour the chicken mixture into the crust.
- Top with the second pie crust, sealing the edges. Cut slits in the top for steam to escape.
- Bake for 30 minutes or until the crust is golden brown. Let it cool slightly before serving.
Notes
For enhanced creaminess, consider stirring in sour cream or cream cheese. Use pre-cooked rotisserie chicken for a time saver. Let the pie cool for better slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American