Description
Indulge in this comforting, hearty chicken pot pie that perfectly balances tender poultry with vibrant mixed vegetables in a creamy, scratch-made savory sauce. Sealed inside a golden, flaky crust, this meal is a wholesome, family-friendly dinner option that warms the soul on chilly evenings. By using a store-bought crust for convenience and a traditional roux for a velvety filling, you can achieve professional, restaurant-quality results right in your own kitchen with simple ingredients.
Ingredients
3 cups cooked chicken, shredded
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups high-quality chicken stock
1/2 cup heavy cream
2 cups frozen mixed vegetables (carrots, peas, corn)
2 packages refrigerated double pie crusts
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Melt the butter in a large skillet over medium heat.
Whisk in the flour until smooth and golden to create a roux.
Pour in the chicken stock slowly while stirring constantly to avoid lumps.
Simmer the sauce for five minutes until it thickens.
Stir in the shredded chicken and frozen vegetables thoroughly.
Remove the pan from heat and stir in the heavy cream and desired seasonings.
Roll out one crust into a pie dish, pour in the chicken filling, and cover with the second crust.
Seal the edges and cut small slits in the top for steam to escape.
Bake for 40 minutes or until the crust is golden brown.
Notes
Ensure your chicken stock is high-quality for the best flavor. You can brush the top crust with an egg wash before baking for a shinier golden finish. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg