Description
A comforting chicken pot pie with tender chicken, vegetables, and a flaky crust.
Ingredients
2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup frozen peas
1/2 cup celery, diced
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk
2 pie crusts (store-bought or homemade)
Instructions
Preheat oven to 425°F (220°C).
In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and garlic powder until smooth.
Gradually stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly.
Add chicken, carrots, peas, and celery. Remove from heat.
Place one pie crust in a 9-inch pie plate. Pour filling into crust.
Cover with second crust. Seal edges and cut slits in the top for steam to escape.
Bake for 30-35 minutes until crust is golden brown.
Let stand 10 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 40 mins