Description
A classic comfort food combining tender chicken, fresh vegetables, and a creamy sauce in a flaky pie crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1/4 cup milk
- 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 tablespoon butter
- 1 pie crust
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 they are softened.
- Stir in the carrots, peas, and potatoes, cooking for about 5 minutes.
- Sprinkle the flour over the veggie mixture, stirring to coat everything. Then, slowly add the chicken broth and milk.
- Season with salt, pepper, and thyme, bringing the mixture to a simmer until it thickens.
- Stir in the shredded chicken.
- Pour the filling into a pie crust placed in a pie dish.
- Cover with another pie crust, sealing the edges. Cut slits in the top for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Use leftover chicken for a quicker meal; add your favorite vegetables for customization.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
Keywords: chicken, pot pie, comfort food, dinner, family meal