Chicken Pot Pie
A comforting and classic chicken pot pie with a flaky crust and creamy filling.
Ingredients
For the Filling
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken, diced
- 1.5 cups frozen peas
- 1 cup frozen carrots
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Crust
- 2 package refrigerated pie crusts
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth.
- Bring to a simmer, stirring constantly. Cook until thickened, about 5 minutes.
- Stir in cooked chicken, frozen peas, frozen carrots, salt, and pepper.
- Pour filling into a 9-inch pie plate.
- Place one pie crust over the filling. Crimp edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 40-45 minutes, or until crust is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
For an extra golden crust, you can brush the top with a beaten egg before baking.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!