Description
A warm and comforting classic, Easy Chicken Pot Pie combines savory chicken with a delightful mix of vegetables, all 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 oven to 425°F (220°C).
- Melt the butter in a skillet over medium heat and add the chopped onions, cooking until soft.
- Stir in the flour, salt, pepper, and garlic powder to make a roux. Cook for 1-2 minutes.
- Pour in chicken broth and milk gradually, stirring continuously until thickened (about 5-6 minutes).
- Add the chicken and frozen vegetables to the mixture and mix well.
- Pour the filling into a 9-inch pie dish and cover with pie crust, sealing the edges.
- Bake for 30-35 minutes until the crust is golden brown.
- Cool for 5-10 minutes before serving.
Notes
You can customize the vegetables and use leftover chicken for added flavor.
- 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: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg