Description
Enjoy the ultimate comfort food with this delicious Golden Chicken Pot Pie, featuring a creamy filling and a flaky, buttery crust.
Ingredients
Scale
- 1 lb cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 2 refrigerated pie crusts
Instructions
- Prep your ingredients (5 minutes).
- In a saucepan, melt butter over medium heat. Add onions and carrots; cook until tender (10 minutes).
- Stir in flour, salt, and pepper; cook for 1 minute to create the roux.
- Gradually add chicken broth and milk; bring to a gentle boil and cook until thickened (5 minutes).
- Add cooked chicken and peas to the mixture along with thyme; mix well (5 minutes).
- Pour the filling into the first pie crust in a pie dish. Cover with the second pie crust, sealing edges, and cut slits on the top crust to allow steam to escape (10 minutes).
- Bake in a preheated oven at 425°F (220°C) until the crust is golden brown (30-35 minutes).
- Let cool for a few minutes before serving (5 minutes).
Notes
You can easily modify the recipe by adding more veggies or using less seasoning. For a dairy-free version, substitute with almond milk and olive oil.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 100mg