Description
A comforting homemade chicken pot pie filled with tender chicken and mixed vegetables, wrapped in a flaky crust, perfect for meal prepping or cozy dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- Melt the butter in a saucepan over medium heat. Stir in the flour, salt, black pepper, and onion powder until the mixture is smooth.
- Gradually stir in the chicken broth and milk, cooking and stirring frequently until the mixture thickens and bubbles.
- Stir in the cooked chicken and frozen mixed vegetables until combined.
- Line a pie plate with one pie crust, fill it with the chicken mixture, then cover with the second crust. Seal edges and cut slits in the top.
- Bake for 30-35 minutes or until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
Make the filling in advance and store in the fridge for up to 2 days. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg