Description
A warm chicken pot pie with flaky crust and savory chicken and vegetable filling in a creamy sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 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 onion powder
- 1/2 teaspoon garlic powder
- 2 ready-made pie crusts
Instructions
- Preheat your oven to 425°F (220°C)
- In a saucepan, melt the butter over medium heat. Once melted, stir in the flour until thoroughly blended.
- Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens, creating a velvety base.
- Season with salt, pepper, onion powder, and garlic powder. Fold in the cooked chicken and mixed vegetables, ensuring everything is well coated.
- Roll out one pie crust and fit it into a pie dish. Pour your savory chicken mixture into the crust.
- Cover with the second pie crust, crimping the edges to seal. Cut several slits into the top crust to allow the steam to escape.
- Bake for approximately 30-35 minutes, or until the crust is golden brown. Allow it to cool for a few minutes before serving.
Notes
For a golden crust, brush the top with an egg wash of beaten egg mixed with water before baking. Substitute fresh vegetables for mixed ones, ensuring they are pre-cooked.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American