Classic Chicken Pot Pie
A comforting and classic chicken pot pie with a creamy filling and flaky crust.
Ingredients
For the Filling
- 2.5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 0.5 cup chopped celery
- 0.5 cup chopped onion
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1.5 cups milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Crust
- 2 sheets refrigerated pie crust
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook, stirring, until thickened.
- Stir in shredded chicken, frozen peas, frozen carrots, salt, and pepper.
- Place one pie crust in the bottom of a 9-inch pie plate.
- Pour the chicken mixture into the pie crust.
- Place the second pie crust over the filling. Crimp the edges to seal and cut vents in the top.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
Notes
For an extra golden crust, brush the top with a beaten egg before baking.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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