Description
This classic chicken pot pie is the ultimate comfort food, featuring a rich and creamy filling encased in a flaky crust.
Ingredients
2 unbaked pie crusts (store-bought or homemade)
1/3 cup unsalted butter
1 medium yellow onion, diced
1/3 cup all-purpose flour
1.75 cups low-sodium chicken broth
1/2 cup heavy cream or whole milk
2.5 cups cooked chicken, shredded
2 cups frozen mixed vegetables (carrots, peas, corn), thawed
1/2 tsp garlic powder
1/2 tsp dried thyme
Salt and black pepper to taste
1 large egg (beaten, for egg wash)
Instructions
Prepare your oven to 425F (220C) and place one pie crust into a 9-inch pie dish.
Melt butter in a saucepan over medium heat, then add diced onion and sauté for 5 minutes until tender.
Whisk in flour, garlic powder, thyme, salt, and pepper, cooking for 1 minute.
Gradually whisk in chicken broth and heavy cream, simmering for 3-5 minutes until the sauce thickens.
Stir in the shredded chicken and mixed vegetables.
Pour the chicken mixture into the prepared pie crust.
Top with the second pie crust, sealing the edges and cutting vents for steam.
Brush the top with beaten egg and bake for 30-35 minutes, or until golden brown and bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A