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Chicken Pot Pie

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A comforting chicken pot pie filled with tender chicken and vegetables, all encased in a flaky crust.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup peas
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Cook the chicken, carrots, and celery in water until the chicken is no longer pink.
  3. Remove the chicken from the saucepan and cut it into bite-sized pieces.
  4. Melt the butter over medium heat in the same saucepan.
  5. Stir in the flour, salt, pepper, and onion powder until smooth.
  6. Gradually stir in the chicken broth and milk until thick and bubbly.
  7. Stir in the cooked chicken and peas.
  8. Spread the mixture into one pie crust in a pie dish.
  9. Top with the second crust, seal the edges, and cut slits in the top.
  10. Bake for 30-35 minutes or until the crust is golden brown.
  11. Let the pie cool for a few minutes before serving.

Notes

For deeper flavor, sauté garlic and herbs with the vegetables. You can also use turkey instead of chicken or add potatoes for extra heartiness.

Nutrition

Find it online: https://tashirecipez.com/chicken-pot-pie-recipe/

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