Description
This Chicken Pot Pie with Flaky Crust combines tender chicken, fresh vegetables, and a rich, creamy sauce, all encased in a perfectly flaky crust, making it a comforting and satisfying meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 package pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add the onions and cook until translucent.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the shredded chicken, carrots, peas, potatoes, salt, pepper, and thyme to the sauce.
- Remove from heat and let the filling cool slightly.
- Roll out one pie crust and place it in a pie dish.
- Pour the chicken filling into the crust.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Notes
- Use cold ingredients to help create a flaky crust.
- Prep Time: 30
- Cook Time: 45
- Category: chicken
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: chicken, pot pie, comfort food, flaky crust, dinner