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5
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Chicken Pot Pie
Chicken Pot Pie combines veggies and chicken in a creamy sauce all baked inside a flaky pie crust!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Main Course
Cuisine:
American
Servings:
6
slices
Author:
Holly
Ingredients
1
large baking potato
diced, about 1 1/2 cups
1
onion
diced
⅓
cup
butter
⅓
cup
all-purpose flour
½
teaspoon
thyme
salt & pepper to taste
1
cup
chicken broth
¾
cup
milk
1 ½
cups
frozen mixed vegetables
defrosted
3
cups
cooked chicken
2
refrigerated pie crusts
uncooked
Instructions
Preheat oven to 400°F.
Add potato, to a small saucepan, fill with water and boil until tender.
Cook onion in butter until tender. Add seasonings and flour. Cook 2-3 minutes.
Add broth and milk and cook until thick and bubbly. Stir in chicken, frozen vegetables, and potatoes.
Unroll the first pie crust and line a deep dish pie plate. Fill with chicken pot pie filling and top with second crust.
Seal the edges and cut slits to allow steam to escape. Bake 30-35 minutes or until hot and bubbly and crust is golden.
Rest 15 minutes before serving.
Notes
Use fresh or frozen veggies of your choice. Try adding broccoli, asparagus or green beans for a different flavor.
You can use a premade crust (any brand will do) or make your own.
Letting the chicken pot pie rest before serving allows the filling to set and for the pie to stay intact when slicing and serving.
Nutrition
Calories:
460
kcal
|
Carbohydrates:
49
g
|
Protein:
8
g
|
Fat:
26
g
|
Saturated Fat:
12
g
|
Cholesterol:
30
mg
|
Sodium:
502
mg
|
Potassium:
405
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
2675
IU
|
Vitamin C:
11.1
mg
|
Calcium:
71
mg
|
Iron:
2.6
mg