Description
A delicious and comforting creamy chicken pot pie with a flaky, buttery crust inspired by Natasha’s Kitchen.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onions and cook until translucent.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Add shredded chicken, carrots, peas, potatoes, garlic powder, thyme, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a richer flavor, you can add a splash of white wine to the filling.
- Feel free to customize the vegetables based on your preference.
- This dish can be made ahead of time and frozen before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Creamy Chicken Pot Pie, Chicken Pot Pie Recipe, Natasha’s Kitchen