Print
Description
A classic chicken pot pie with a flaky crust and creamy filling. Perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package pie crusts (2 crusts)
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a saucepan over medium heat. Stir in flour, salt, and pepper.
- Gradually stir in chicken broth and milk. Cook until thick and bubbly.
- Add chicken, carrots, peas, and celery. Mix well.
- Line a pie dish with one crust. Pour filling into the crust.
- Cover with the second crust. Seal edges and cut slits in the top.
- Bake for 30-35 minutes or until golden brown.
Notes
- Use rotisserie chicken for easier prep.
- Let the pie cool for 10 minutes before serving.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg