Description
A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cooked and chopped
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, combine chicken broth, heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Bring to a simmer.
- In a separate bowl, mix flour with a little water to create a slurry. Slowly whisk it into the simmering broth until thickened.
- Add the cooked chicken, carrots, peas, corn, and onion into the thickened sauce and stir to combine.
- Roll out one pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, crimping the edges to seal. Cut slits in the top crust for steam to escape.
- Brush the top with beaten egg.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- You can use leftover rotisserie chicken for a quicker option.
- Feel free to add any other vegetables you like, such as potatoes or green beans.
- For a healthier version, use whole wheat pie crust or make a crustless version.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 80
Keywords: chicken pot pie recipe, homemade chicken pot pie, easy chicken pot pie, comfort food, chicken recipes