Description
A delightful and comforting recipe for Golden Chicken Pot Pie featuring a buttery, flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 pie crusts, store-bought or homemade
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in the flour, salt, pepper, and paprika. Slowly whisk in the chicken broth and milk.
- Bring to a simmer and cook until thickened. Remove from heat and stir in the chicken, carrots, peas, and potatoes.
- Place one pie crust in a pie dish and fill it with the chicken mixture.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, add herbs like thyme or rosemary to the filling.
- This pot pie can be made ahead and frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg