Hearty Chicken Pot Pie
This comforting chicken pot pie features tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky, golden crust. Perfect for cozy dinners, it's a family favorite that warms the soul. Serve with a fresh salad for a balanced meal and enjoy leftovers for lunch or dinner throughout the week!
ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes, cooked
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package (2 crusts) refrigerated pie crusts
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large skillet, melt butter over medium heat. Add onions and celery, sauté until soft.
- 3.
Stir in flour, cooking for 1 minute to create a roux.
- 4.
Gradually add chicken broth and milk, whisking until smooth.
- 5.
Incorporate thyme, garlic powder, salt, and pepper, cooking until thickened.
- 6.
Mix in the cooked chicken, peas, carrots, and potatoes until evenly combined.
- 7.
Roll out one pie crust and place it in a 9-inch pie dish, pouring the chicken mixture inside.
- 8.
Cover with the second pie crust, sealing the edges. Cut small slits in the top for steam to escape.
- 9.
Bake for 30-35 minutes or until the crust is golden brown.
- 10.
Let it cool slightly before slicing. Enjoy warm!
