Description
Learn how to make a delicious Chicken Pot Pie Bake with our easy-to-follow recipe. Perfect for cozy family dinners. Click here for the full instructions!
Ingredients
- 2 cups cooked chicken, shredded (about 280g)
- 1 cup frozen mixed vegetables (about 150g)
- 1/2 cup chopped onion (about 75g)
- 1/4 cup vegetable oil (about 57g)
- 1/4 cup all-purpose flour (about 30g)
- 2 cups chicken broth (about 480ml)
- 1 cup milk (about 240ml)
- 1 teaspoon salt (about 5g)
- 1/2 teaspoon black pepper (about 1g)
- 1/2 teaspoon dried thyme (about 1g)
- 1/2 teaspoon garlic powder (about 1g)
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, melt 1/4 cup butter over medium heat.
- Add 1/2 cup chopped onion and sauté until soft, about 3-4 minutes.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute.
- Gradually whisk in 2 cups chicken broth and 1 cup milk.
- Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon garlic powder.
- Stir in 2 cups cooked shredded chicken and 1 cup frozen mixed vegetables.
- Remove from heat and set filling aside to cool slightly.
- Unroll one pie crust and fit it into the bottom of a 9×13 inch baking dish.
- Pour the chicken mixture over the pie crust, spreading it evenly.
- Unroll the second pie crust and place it over the filling.
- Trim and seal the edges of the pie crusts together.
- Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let the pot pie bake cool for 5-10 minutes before serving.
Notes
- For a healthier twist, opt for whole wheat pie crusts over the traditional ones.
- Enhance the flavor by adding your favorite herbs or spices to the filling.
- Ensure the edges of the pie crusts are well-sealed to prevent any filling leakage while baking.
