Chicken Pot Pie
A comforting chicken pot pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky pie crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 lb chicken breast, cooked and diced
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the onions in a large saucepan with melted butter until soft, about 2-3 minutes.
- Stir in the flour, salt, pepper, garlic powder, and onion powder.
- Whisk in the chicken broth and milk gradually until the mixture thickens, about 5 minutes.
- Add the diced chicken, carrots, peas, and corn to the sauce.
- Pour the chicken mixture into one pie crust laid in a 9-inch pie dish.
- Cover with the second pie crust, seal the edges, and cut slits in the top.
- Bake for 30-35 minutes until golden brown and flaky.
- Cool for a few minutes before serving.
Notes
For a dairy-free version, use plant-based butter and non-dairy milk. Ensure to let the pie cool before slicing to avoid a runny filling.