Description
A warm and comforting chicken pot pie with a flaky crust and savory filling, perfect for family gatherings.
Ingredients
Scale
- 1 pound cooked chicken, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 package (2 crusts) refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C). Get all your ingredients prepped and ready to go.
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté them together until they are tender, about 5-7 minutes.
- Stir in the flour, salt, and pepper until well combined. Gradually add chicken broth and milk, stirring continuously until the mixture thickens, about 5 minutes.
- Remove the saucepan from heat and fold in the diced chicken, peas, and dried thyme, mixing well.
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust, cover with the second pie crust, seal the edges, and cut slits in the top for steam to escape.
- Bake for about 30-35 minutes, or until the crust is golden brown. Let it cool for 5-10 minutes before serving.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg