Description
A comforting chicken pot pie with a creamy filling and flaky double crust, perfect for family dinners.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup frozen peas
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp black pepper
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Stir in flour and cook for 1 minute.
- Add chicken broth and milk, stirring until thickened.
- Mix in shredded chicken, peas, thyme, rosemary, and pepper.
- Roll out one pie crust and place it in a pie dish. Pour the filling into the crust.
- Cover with the second crust, cutting slits for steam to escape. Trim and crimp edges.
- Pre-bake the bottom crust for 10 minutes if desired.
- Bake for 30-35 minutes or until the crust is golden brown and filling is bubbling.
Notes
Chill your dough for a flaky crust and consider using leftover chicken for convenience.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg