Hey y’all! Today, we’re diving into a hearty classic that’s bound to bring everyone to the table. Let’s whip up a Creamy Chicken Pot Pie that’ll have your family asking for seconds. This dish is all about comfort and flavor, and you won’t want to miss it!
Creamy Chicken Pot Pie
This homemade chicken pot pie is the perfect combination of tender chicken and a luscious sauce enveloped in a flaky crust. Let’s get started!
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup frozen peas and carrots
- 1 cup chopped potatoes (cooked)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 refrigerated pie crust (or make your own!)
Instructions
- Preheat your oven to 425°F (220°C). While it’s heating up, go ahead and get your chicken cooked. You can boil it or sauté it until it’s no longer pink, then dice it into bite-sized pieces.
- In a large saucepan, melt the butter over medium heat. Once melted, stir in the flour, salt, pepper, garlic powder, and onion powder until smooth. Cook for about a minute to get rid of the raw flour taste.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is thick and bubbly.
- Add in the diced chicken, cooked potatoes, and frozen peas and carrots. Stir everything up until it’s well combined.
- Pour that creamy goodness into a pie crust lined in a 9-inch pie plate. Cover it with another crust, crimping the edges to seal it. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and lovely. Let it cool for a few minutes before you dig in—trust me, you don’t want to burn your mouth!
And there you have it, a delicious, creamy chicken pot pie that’ll warm your heart and fill your belly. Serve it up with a big ole side salad or some warm bread, and enjoy the comforting vibes with your loved ones. Happy cooking!
