Description
A comforting chicken pot pie encased in a flaky, buttery crust, filled with tender chicken and fresh vegetables.
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, melt butter over medium heat. Add diced chicken and cook until browned.
- Add carrots, peas, and celery; cook until tender.
- Stir in flour, onion powder, garlic powder, salt, and pepper, cooking for another minute.
- Slowly add chicken broth and milk, stirring constantly until thickened.
- Pour the chicken mixture into a pie crust in a pie dish.
- Cover with another pie crust and seal 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 a few minutes before serving.
Notes
This recipe is perfect for freezing; wrap well and freeze before baking for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg