Chicken Pot Pie
A comforting chicken pot pie with a flaky crust, tender chicken, and a medley of colorful vegetables, perfect for cozy family meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Carnivore
Ingredients
Scale
- 2 pie crusts
- 2 cups cooked chicken, shredded
- 1 cup Yukon gold potatoes, diced
- 1 cup carrots, sliced
- 1 cup peas
- 1/2 cup onion, chopped
- 3 cups chicken broth
- 1/4 cup flour
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, combine chicken broth, potatoes, carrots, onions, and peas. Bring to a simmer and cook until vegetables are tender.
- In a separate bowl, whisk together flour and milk until smooth. Add to the pot and stir until thickened. Season with garlic powder, thyme, salt, and pepper.
- Place one pie crust in a pie dish and fill with the chicken and vegetable mixture. Cover 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 a few minutes before serving.
Notes
Use store-bought pie crust for convenience or a homemade crust for better flavor. Experiment with different vegetables and herbs for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Find it online: https://sousviderecipe.com/chicken-pot-pie/