Description
A comforting Chicken Pot Pie filled with tender chicken and veggies is perfect for any meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup corn kernels
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated biscuit dough or pie crust
Instructions
- Start by preheating your oven to 375°F. As the oven warms, think of this as the moment when everything begins to come together—the quiet start before the kitchen fills with rich, savory aromas.
- In a large skillet over medium heat, melt the butter until it gently foams. Stir in the flour and cook for about a minute, creating a smooth roux.
- Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Within a few minutes, the mixture thickens into a silky sauce. Add garlic powder, onion powder, thyme, salt, and pepper.
- Fold in the cooked chicken, carrots, peas, and corn. Stir until everything is well coated and heated through.
- Transfer the mixture into a greased baking dish. Arrange the biscuit dough or pie crust on top, covering the filling.
- Bake for 25–30 minutes, or until the top is golden brown and the filling is bubbling at the edges. Let it rest for a few minutes before serving.
Notes
- For a richer flavor, consider adding fresh herbs.
- This recipe can be made ahead and frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie slice
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg