Description
A comforting homemade chicken pot pie filled with tender chicken and vibrant vegetables, wrapped in a flaky pastry.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 2/3 cup milk
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth and bubbly.
- Gradually add in the chicken broth and milk. Stir constantly, cooking until the mixture thickens.
- Stir in the cooked chicken and mixed vegetables, ensuring everything is well combined.
- Pour the chicken mixture into the pie crust. Cover with the top crust, sealing the edges well. Make a few slits in the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Store leftover pie in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American