Creamy Chicken Pot Pie
There’s nothing quite like the smell of a homemade chicken pot pie wafting through your kitchen. It’s the kind of dish that brings everyone together, and trust me, they’ll be coming back for seconds!
Ingredients
- 1 pound cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup milk
- 1 3/4 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pre-made pie crust (or two if you want a top and bottom layer)
Instructions
- Preheat your oven to 425°F (220°C). This is gonna crisp up that crust nicely!
- In a large pot, melt the butter over medium heat. Once melted, stir in the flour to create a roux, cooking for about 1 minute until it’s bubbly.
- Slowly whisk in the chicken broth and milk, making sure there are no lumps. Bring this mix to a simmer until it thickens up nicely.
- Add the shredded chicken and frozen vegetables to the pot. Season it all up with salt, pepper, garlic powder, and onion powder. Stir it well and let it cook for another 5 minutes.
- Roll out your pie crust and place it in a pie dish. Pour the creamy chicken mixture into the crust.
- If you’re using a top crust, roll it out and lay it on top, crimping the edges to seal it well. Cut a few slits in the top for steam to escape.
- Pop your pot pie into the oven and bake for 30-35 minutes until the crust is golden brown and delicious!
- When it’s done, pull it out and let it cool for a few minutes before slicing. Serve it up hot and enjoy the smiles around the table!
And there you have it! A hearty and satisfying Creamy Chicken Pot Pie that will make you feel right at home. Serve it with some cornbread or a crisp salad on the side for a complete meal. Enjoy!
