Description
A classic and comforting chicken pot pie recipe that is perfect for any occasion. This dish features a flaky crust and a creamy chicken and vegetable filling.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until softened.
- Stir in the flour until well combined. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the cooked chicken, mixed vegetables, salt, and pepper. Stir to combine.
- Fit one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust.
- Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Notes
- You can use rotisserie chicken for convenience.
- Feel free to add other vegetables like peas or corn.
- Let the pie cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American