Description
A cozy, classic creamy chicken pot pie with a golden flaky crust and a rich, comforting filling loaded with tender chicken and vegetables.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced and cooked
- 1/3 cup onion, finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 refrigerated pie crusts
Instructions
- Preheat the oven to 425°F.
- In a large skillet, melt the butter over medium heat.
- Stir in the flour until smooth and lightly golden.
- Gradually whisk in the chicken broth and milk, cooking until thickened and creamy.
- Add the chicken, carrots, peas, potatoes, onion, salt, and pepper, and stir until well combined.
- Place one pie crust into a pie dish and pour the filling evenly inside.
- Top with the second crust, seal the edges, and cut small slits in the top.
- Bake for 30 to 35 minutes until the crust is golden and the filling is bubbling.
- Let rest for 10 minutes before slicing and serving.
Notes
- Let the pie rest before slicing to help the filling set.
- If the crust browns too quickly, loosely cover the edges with foil.
- This pie reheats best in the oven to keep the crust crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg