Description
A comforting chicken pot pie filled with tender chicken, vibrant vegetables, and a flaky, golden crust.
Ingredients
- 2 pie crusts
- 2 cups cooked chicken, shredded
- 1 cup Yukon gold potatoes, diced
- 1 cup carrots, sliced
- 1 cup peas
- 1/2 cup onion, chopped
- 3 cups chicken broth
- 1/4 cup flour
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, combine chicken broth, potatoes, carrots, onions, and peas. Bring to a simmer and cook until vegetables are tender.
- In a separate bowl, whisk together flour and milk until smooth. Add to the pot and stir until thickened. Season with garlic powder, thyme, salt, and pepper.
- Place one pie crust in a pie dish and fill with the chicken and vegetable mixture. Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Consider using a rotisserie chicken to save prep time. Adjust seasoning based on personal taste and feel free to mix in other vegetables.
