Easy Chicken Pot Pie
A comforting and classic Chicken Pot Pie with a creamy filling and flaky crust, perfect for family dinners and gatherings.
Ingredients
Main ingredients
- 1 lb chicken breasts, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 pieces pre-made pie crusts
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large saucepan, sauté the diced onions, carrots, and peas until they become soft and fragrant.
- Incorporate the shredded chicken, corn, chicken broth, milk, flour, salt, pepper, and garlic powder into the mixture. Stir well and cook until it thickens—about 5-7 minutes.
- Pour the chicken mixture into one of the pie crusts that you’ve placed in a pie dish.
- Cover with the second pie crust, ensuring you seal the edges tightly.
- With a knife, carefully cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust turns a beautiful golden brown.
- Allow it to cool for a few minutes before slicing and serving.
Notes
For extra flavor, consider adding fresh herbs like thyme or rosemary to your filling. You can use a rotisserie chicken for a quicker option. Leftovers can be stored for 3-4 days in an airtight container or frozen for up to 3 months.