Description
A cozy and comforting creamy chicken pot pie with tender chicken, vegetables, and a flaky golden crust.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, peeled and diced small
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 refrigerated pie crusts
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large skillet over medium heat, melt butter. Stir in flour and cook for 2 minutes.
- Slowly whisk in chicken broth, then add milk. Stir until thick and creamy.
- Add chicken, carrots, peas, potatoes, salt, pepper, and thyme. Stir to combine.
- Place one pie crust into a 9 inch pie dish.
- Pour filling into crust. Top with second crust, seal edges, and cut small slits.
- Bake for 35 to 40 minutes until golden brown and bubbling.
- Let rest 10 minutes before slicing and serving.
Notes
- Let filling cool slightly before baking to prevent soggy crust.
- Brush top crust with milk for extra browning.
- Store leftovers in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg