Description
A comforting chicken pot pie filled with tender chicken, vegetables, and a rich, creamy sauce under a flaky crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 prepared pie crust or puff pastry for topping
Instructions
- Melt butter in a large skillet and sauté chopped onion and celery until softened.
- Add flour to create a roux, cooking for about a minute.
- Whisk in chicken broth and milk gradually until the sauce thickens.
- Stir in shredded chicken, frozen vegetables, and seasonings.
- Pour filling into a pie dish and cover with pie crust, sealing edges and cutting steam vents.
- Bake in a preheated oven at 425°F (220°C) for 25–30 minutes until golden brown.
- Let rest for 5–10 minutes before serving.
Notes
For a richer sauce, consider adding a little grated cheese. Ensure filling is warm before adding the crust to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken pot pie, comfort food, easy dinner, weeknight meal