Chicken Pot Pie
A savory Chicken Pot Pie packed with lean protein and vibrant vegetables, perfect for health-conscious families and meal prep planners.
Ingredients
For the filling
- 2 cups Cooked Chicken Shredded into bite-sized pieces.
- 1 cup Frozen Peas and Carrots Adds color and vitamins.
- 1 cup Frozen Corn For a hint of sweetness.
- 1/4 cup Butter For richness in the creamy filling.
- 1/4 cup All-Purpose Flour To thicken the filling.
- 1 tsp Salt Enhances flavors.
- 1/2 tsp Black Pepper For seasoning.
- 1/2 tsp Garlic Powder Adds depth of flavor.
- 1/2 tsp Onion Powder For additional flavor.
- 1 cup Chicken Broth Flavorful base for the filling.
- 1/2 cup Milk To add creaminess without heaviness.
For the crust
- 2 units Refrigerated Pie Crusts Convenient and saves time.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Gather all ingredients and measure them out.
- Shred the cooked chicken into bite-sized pieces.
- In a large bowl, mix the peas, carrots, and corn with the shredded chicken.
Cooking
- In a saucepan, melt the butter over medium heat until bubbly.
- Sprinkle in the flour, stirring continuously for about 1 minute to create a roux.
- Gradually whisk in the chicken broth, then add the milk; stir until thickened, around 5 minutes.
- Add salt, black pepper, garlic powder, and onion powder for flavor.
- Combine the chicken and vegetable mixture with the creamy sauce.
- Pour the filling into one of the pie crusts.
- Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
Baking
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow the pie to cool for 5-10 minutes before slicing.
- Serve warm with a side salad or crusty bread.
Notes
For a lighter pie, consider using a whole-grain or gluten-free pie crust. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.