Delicious Chicken Pot Pie
Ingredients:
2 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots
1/2 cup frozen corn
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried thyme
1 3/4 cups chicken broth
2/3 cup milk
1 package (14.1 oz) refrigerated pie crusts (2 crusts)
Instructions:
Preheat Oven:
Preheat oven to 425°F (220°C).
Prepare Filling:
In a large skillet, melt butter over medium heat.
Add chopped onion and cook until tender, about 5 minutes.
Stir in flour, salt, pepper, garlic powder, and dried thyme until well combined.
Gradually stir in chicken broth and milk. Cook, stirring constantly, until mixture thickens and begins to bubble.
Stir in cooked chicken, frozen peas and carrots, and frozen corn. Remove from heat.
Assemble Pie:
Place one pie crust in a 9-inch pie plate.
Pour the chicken mixture into the pie crust.
Cover with the second pie crust, sealing the edges and cutting away excess dough.
Cut several small slits in the top crust to allow steam to escape.
Bake:
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil.
Serve:
Let the pot pie cool for 5-10 minutes before serving.
Notes:
Perfect for a comforting and hearty meal.
Leftovers can be refrigerated and reheated.
Prep Time: 20 mins | Cooking Time: 35 mins | Total Time: 55 mins | Kcal: 400 per serving | Servings: 6
