Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onion, celery, and carrots; sauté until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk. Bring to a boil, stirring until thickened.
- Add cooked chicken, peas, corn, garlic powder, thyme, salt, and pepper. Remove from heat.
- Place one pie crust in a 9-inch pie dish. Pour chicken mixture into the crust.
- Top with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Notes
- You can use leftover rotisserie chicken for a quicker option.
- Feel free to add your favorite vegetables, such as potatoes or green beans.
- For a richer flavor, consider adding a splash of white wine to the filling.
Nutrition
- Calories: 400
- Sugar: 3
- Fat: 22
- Carbohydrates: 35
- Fiber: 2
- Protein: 20
Keywords: Chicken Pot Pie, comfort food, chicken recipes, easy chicken pot pie, homemade pot pie