Chicken Pot Pie
A warm and comforting Chicken Pot Pie filled with tender chicken, colorful veggies, and creamy filling, perfectly encased in a flaky crust.
Ingredients
Vegetable Filling
- 1 cup frozen peas and carrots Adds color and a homey feel.
- 1/2 cup milk Makes the filling rich and creamy.
- 1 teaspoon dried thyme Adds a delightful earthy aroma.
- 1 cup cooked chicken, shredded Use leftover chicken for flavor.
- 1 can (10.5 oz) cream of chicken soup Provides a luscious filling.
- 1/2 cup onion, chopped Adds sweet, sautéed goodness.
- 1/4 cup butter Adds richness and helps sauté.
- 1/2 teaspoon garlic powder Enhances flavor.
- 1/4 teaspoon black pepper Enhances the overall flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add the chopped onions to the skillet and sauté them until tender and translucent.
- Stir in the shredded chicken, frozen peas and carrots, garlic powder, thyme, and black pepper.
- Pour in the cream of chicken soup and milk; stir until everything is nicely coated.
- Pour the filling into the frozen pie crust, spreading it out evenly.
- Cover the dish with another pie crust, crimp the edges together to seal, and cut a few slits in the top crust.
Baking
- Bake your chicken pot pie in the preheated oven for about 30 to 35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Brush a little melted butter on the crust before baking for a golden color. Consider adding mushrooms or corn for extra flavor. Leftovers store well in the fridge for about 3 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g
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