Description
A comforting and hearty chicken pot pie filled with tender chicken, vibrant vegetables, and a creamy sauce, encased in a flaky crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 1 cup peas
- 1/2 cup butter
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup milk
- Salt and pepper to taste
- 2 pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- Melt butter in a saucepan over medium heat, then sauté onions, carrots, and celery until softened.
- Add garlic powder and cook for another minute.
- Sprinkle in flour and whisk continuously for about a minute.
- Gradually add chicken broth and milk, allowing the mixture to simmer until thickened.
- Stir in cooked chicken and peas, seasoning with salt and pepper.
- Line a pie plate with half of the crust, pour the filling in, then cover with the remaining crust and seal edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
Notes
Let the pie cool slightly before slicing for cleaner cuts. Consider adding diced potatoes or corn for extra flavor.
