Chicken Pot Pie
Chicken Pot Pie is a classic comfort food with a flaky crust and creamy filling, perfect for family dinners or a cozy night in. It's a great way to use up leftover chicken and vegetables.
Ingredients
- 1 pound cooked chicken shredded
- 2 cups mixed vegetables carrots, peas, corn
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 pie crusts store-bought or homemade
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and onion powder until well combined.
- Gradually whisk in the chicken broth and milk, and cook until the mixture thickens, about 2-3 minutes.
- Add the shredded chicken and mixed vegetables to the saucepan, stirring to combine.
- Roll out one pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, seal the edges, and cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.