Description
This Classic Chicken Pot Pie is the ultimate comfort food, featuring succulent shredded chicken and tender vegetables bathed in a rich, velvety gravy. Enclosed in a perfectly flaky, golden-brown crust, every bite offers a harmonious balance of savory flavors and textures. Ideal for a cozy family dinner, this recipe transforms simple ingredients into a restaurant-quality meal that is both hearty and deeply satisfying.
Ingredients
2 cups cooked chicken breast, shredded
1.5 cups frozen peas and carrots, thawed
1/3 cup all-purpose flour
2 cups low-sodium chicken stock
1/2 cup heavy cream
2 sheets pie crust
1 small onion, finely diced
2 tablespoons butter
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Melt butter in a large skillet over medium heat and sauté the onion until translucent.
Whisk in the flour and cook for one minute to remove the raw taste.
Slowly pour in the chicken stock and heavy cream while whisking constantly until the sauce thickens into a glossy gravy.
Fold in the shredded chicken, peas, and carrots, then season with salt and pepper.
Place one pie crust into a pie dish and pour the chicken filling over it.
Cover with the second pie crust and crimp the edges to seal, cutting a few slits in the top for steam.
Bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
Notes
Ensure the vegetables are thawed and drained well to prevent a runny filling. Using a rotisserie chicken saves significant time. If the crust browns too quickly, cover the edges with foil.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg