Description
A delightful twist on a classic comfort food that combines tender chicken with flavorful vegetables and a creamy sauce, all wrapped in a flaky pie crust.
Ingredients
Scale
- 2–3 cups cooked chicken, cubed or shredded
- 2 cups mixed vegetables (peas, carrots, corn, celery, potatoes)
- 3 tbsp butter
- 1 medium onion, chopped
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened.
- Stir in the mixed vegetables and cook for a few minutes until they are tender.
- Add the cooked chicken, garlic powder, oregano, thyme, and flour, and stir until combined.
- Gradually add the chicken broth and milk, stirring continuously until the mixture thickens.
- Pour the filling into a pie crust and cover with another crust, sealing the edges. Cut slits in the top for ventilation.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
For extra flavor, consider adding olives or feta cheese to the filling. You can use store-bought pie crust for easy preparation or make your own if you prefer. If you like a little heat, add some red pepper flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken pot pie, Mediterranean, comfort food, easy recipe, family dinner