Description

This comforting and creamy chicken pot pie is the perfect meal for cozy nights. Packed with tender chicken, a medley of vegetables, and a buttery, flaky crust, it’s a dish that warms the soul and satisfies the taste buds.

Ingredients

2 cups cooked chicken, diced

1 cup frozen peas and carrots

1/2 cup frozen corn

1/4 cup butter

1/4 cup flour

1 1/2 cups chicken broth

1/2 cup milk

Salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 pre-made pie crust (or 2 if top and bottom crust are desired)

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Instructions

Preheat the oven to 400°F (200°C).
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
Slowly add chicken broth and milk, whisking until smooth and thickened, about 3-4 minutes.
Stir in chicken, peas, carrots, corn, garlic powder, onion powder, salt, and pepper.
Pour the filling into a pie dish.
Place the pie crust on top of the dish, trimming the edges as necessary. Cut a few slits in the crust to allow steam to escape.
Bake for 30-35 minutes, or until the crust is golden brown.
Let cool for 5 minutes before serving.

Notes

For a vegetarian version, replace the chicken with more vegetables like potatoes, mushrooms, or a combination of both.

Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.

Stir in 1/2 cup of shredded cheese into the filling for a cheesy twist.

You can freeze the assembled pie before baking. Just wrap it tightly and store for up to 2-3 months.

Leftovers can be stored in the refrigerator for 3-4 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg