Chicken pot pie is a classic comfort food that warms the heart and fills the belly. This easy Chicken Pot Pie recipe is perfect for busy weeknights or leisurely weekends, bringing together tender chicken, a medley of vegetables, and a creamy filling, all encased in a flaky pie crust.
Ingredients
Scale:
2 cups cooked chicken, shredded or diced
1 cup carrots, diced
1 cup peas
1 cup celery, diced
1/2 cup onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 batch of flaky pie crust
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet over medium heat, melt the butter. Add the chopped onions, carrots, celery, and peas. Sauté for about 5 minutes.
Sprinkle the flour over the sautéed vegetables and stir for 1-2 minutes.
Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens, about 3-5 minutes.
Add the cooked chicken, garlic powder, onion powder, salt, and pepper. Stir well and let it simmer for 2-3 minutes.
Roll out your pie crust and place one crust in a 9-inch pie dish.
Pour the creamy chicken mixture into the prepared pie crust.
Cover with the second pie crust and seal the edges.
Cut slits into the top crust for steam to escape.
Bake in the preheated oven for 30-35 minutes, until the crust is golden brown.
