Description
Experience the ultimate comfort dish with this Golden Chicken Pot Pie featuring a buttery, flaky crust. It’s hearty, delicious, and sure to warm your soul!
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth.
- Add chicken broth and milk gradually, stirring constantly until the mixture is thick and bubbly.
- Stir in the chicken and frozen vegetables, then remove from heat.
- Unroll one pie crust and fit it into a pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for 10 minutes before serving.
Notes
- For extra flavor, add herbs like thyme or rosemary to the chicken mixture.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg