Description
A classic chicken pot pie with a flaky crust and rich, creamy filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper.
- Gradually whisk in chicken broth and milk. Cook until thickened.
- Add chicken, carrots, peas, and celery. Stir well.
- Pour the mixture into a pie crust.
- Cover with the top crust, seal edges, and cut slits for steam.
- Bake for 30-35 minutes until golden brown.
Notes
- Use leftover rotisserie chicken for convenience.
- Let the pie cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: chicken pot pie, comfort food, homemade pie, easy dinner