Description
A hearty deep dish chicken pot pie filled with tender chicken and vegetables.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 pie crust for bottom
- 1 pie crust for top
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onion, carrots, celery, and cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk.
- Add salt, pepper, garlic powder, and thyme.
- Mix in chicken and peas.
- Place bottom crust in a pie dish.
- Fill with chicken mixture.
- Cover with top crust, sealing edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until golden brown.
- Let cool before serving.
Notes
- Use leftover chicken for convenience.
- Customize with your favorite vegetables.
- You can add a splash of lemon juice for brightness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: deep dish chicken pot pie recipe