Chicken Pot Pie
A warm and comforting chicken pot pie featuring a flaky crust, tender chicken, vibrant veggies, and a creamy sauce without the heaviness of cream.
Ingredients
Main Ingredients
- 2 cups cooked chicken Use leftovers or rotisserie chicken
- 1 cup frozen peas Brings a sweet pop of flavor
- 1 cup carrots, diced Adds sweetness and crunch
- 1/3 cup butter Provides richness to the sauce
- 1/3 cup all-purpose flour Thickens the filling
- 1 teaspoon salt Enhances overall flavor
- 1/4 teaspoon black pepper Adds a slight kick
- 1/4 teaspoon onion powder Brings depth of flavor
- 1 3/4 cups chicken broth The base of the sauce
- 2/3 cup milk Makes it creamy
- 2 unbaked pie crusts unbaked pie crusts Provides the flaky texture
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Gather your cooked chicken, peas, carrots, and the other ingredients.
- If you’re using whole carrots, peel and dice them into tiny pieces.
Cooking
- In a large pot, melt the butter over medium heat.
- Whisk in the flour, salt, pepper, and onion powder, cooking for 1-2 minutes.
- Gradually stir in the chicken broth and milk, cooking until thickened.
- Add in the chicken, peas, and carrots, stirring until combined.
- Pour the filling into one pie crust in a deep-dish pie pan.
- Cover with the second pie crust, sealing the edges. Cut slits in the top.
Baking
- Bake for 30-35 minutes, until the crust is golden brown.
- Allow it to cool for a few minutes before slicing.
- Serve warm and watch everyone dig in!
Notes
Tip: Prepare the filling ahead of time and assemble it on a baking day for an easy dinner. Best served with a side salad dressed in light vinaigrette.