Description
A rich and creamy chicken pot pie filled with tender chicken, vegetables, and a savory sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a saucepan, combine butter, flour, salt, and pepper. Cook until bubbly.
- Stir in chicken broth and milk. Bring to a boil, then simmer until thickened.
- Add chicken and vegetables to the mixture.
- Place one pie crust in a pie plate; pour filling into crust.
- Cover with second crust; seal edges and cut slits in top.
- Bake for 30-35 minutes until golden brown. Let cool before serving.
Notes
For a crispier crust, brush the top with egg wash before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g