Description
A classic comfort dish combining tender chicken, vegetables, and a rich creamy sauce in a flaky pie crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (or homemade pie crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Stir in flour, salt, and pepper until fully blended.
- Gradually stir in the chicken broth and milk. Cook until the mixture is thick and bubbly.
- Fold in the shredded chicken and mixed vegetables, then remove from heat.
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- Bake for 30 to 35 minutes, or until the crust is golden brown.
- Allow it to cool for a few minutes before serving.
Notes
For added flavor, consider brushing the top crust with an egg wash before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, family dinner