Description
A comforting chicken pot pie bake filled with tender chicken, mixed vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/4 cup onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pie crust or biscuit dough for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a skillet over medium heat.
- Add the chopped onion and sauté until softened and translucent, about 2-3 minutes.
- Stir in the flour and cook for 1 minute to eliminate the raw taste.
- Gradually whisk in the chicken broth and milk until smooth, cooking until thickened.
- Incorporate the shredded chicken and mixed vegetables, adding garlic powder, thyme, salt, and pepper. Stir to combine.
- Pour the filling into a prepared baking dish and top with pie crust or biscuit dough, sealing the edges.
- Bake for approximately 25-30 minutes, or until the crust is golden-brown and the filling is bubbling.
- Allow to cool slightly before serving.
Notes
For added flavor, consider brushing the crust with melted butter or egg wash before baking.
