Description
A comforting chicken pot pie that embodies tradition and warmth, combining tender chicken, vibrant mixed vegetables, and a rich creamy sauce beneath a flaky crust.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 refrigerated pie crusts
- Dried thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, melt butter over medium heat.
- Add flour, salt, pepper, and onion powder to the butter, stirring to create a roux.
- Gradually whisk in chicken broth and milk until thickened and bubbling.
- Stir in shredded chicken and mixed vegetables.
- Roll out one pie crust and place it in a pie dish.
- Pour the chicken mixture into the crust.
- Cover with the second crust, sealing edges and cutting slits for steam to escape.
- Bake for 30 to 35 minutes or until crust is golden and filling is bubbling.
Notes
Consider adding different vegetables or cheese for variety. Use high-quality ingredients for the best flavor.
