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Chicken Pot Pie

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A comforting classic featuring tender chicken, hearty vegetables, and a creamy sauce in a flaky pie crust.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/2 cup onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 2 pie crusts (homemade or store-bought)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Melt the butter in a large saucepan over medium heat.
  3. Add the chopped onion and cook until softened, about 3-4 minutes.
  4. Stir in the flour, salt, black pepper, garlic powder, and thyme until well-combined.
  5. Gradually whisk in the chicken broth and milk, stirring constantly until thickened, about 5-7 minutes.
  6. Add the shredded chicken, diced carrots, peas, and potatoes to the saucepan and stir until evenly coated.
  7. Place one pie crust in a pie dish and pour the filling into the crust.
  8. Cover with the second crust, sealing the edges well, and cut slits in the top crust.
  9. Bake for 30-35 minutes, or until the crust is golden brown.
  10. Let the pie cool for a few minutes before serving.

Notes

Use pre-cooked chicken for convenience and allow the filling to cool slightly before adding the crust to prevent a soggy bottom.

Find it online: https://www.chickennova.com/chicken-pot-pie-naomis-recipes/