Chicken Pot Pie
A classic comfort food featuring tender chicken, a medley of vegetables, and a creamy sauce encased in a flaky pastry crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 pre-made pie crust
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large skillet over medium heat and add the diced onions.
- Sauté the onions until soft and translucent.
- Sprinkle the flour over the onions and stir for about 1 minute.
- Gradually whisk in the chicken broth and milk, cooking until the mixture thickens (about 3-5 minutes).
- Stir in the shredded chicken and mixed vegetables, seasoning with salt, pepper, and garlic powder.
- Pour the chicken mixture into the pre-made pie crust.
- Cover with the second pie crust, cutting slits for steam to escape.
- Bake for 30-35 minutes until the top is golden brown.
- Cool for a few minutes before serving.
Notes
Use cooked chicken to save time. Don’t overcook vegetables if using fresh.
Find it online: https://WWW.quickforkfix.com/seriously-good-chicken-pot-pie/