Irresistible Chicken Pot Pie: The Ultimate Comfort Food Delight
A rich and creamy chicken pot pie filled with tender chicken and vibrant vegetables, encased in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add onion and cook until translucent.
- Stir in flour, then gradually add chicken broth and milk, stirring constantly until thickened.
- Add the cooked chicken, carrots, peas, potatoes, salt, pepper, and thyme. Mix well.
- Pour the mixture into a pie crust and cover with a second crust. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- For a crispier crust, brush the top with an egg wash before baking.
- Feel free to add other vegetables like corn or green beans.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg