🛒Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1/2 cup chopped celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 2 unbaked pie crusts (top and bottom)
- 1 egg, beaten (for egg wash)
🔧Kitchen Tools Needed
- Large saucepan
- Whisk
- Pie dish
- Rolling pin
- Pastry brush
- Oven
📝Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a large saucepan, melt the butter over medium heat. Add the flour, salt, pepper, onion powder, and garlic powder. Cook, stirring continuously, for about 2 minutes until the mixture is bubbly.
- 3
Gradually whisk in the chicken broth and milk. Bring the mixture to a boil, stirring constantly. Cook until thickened, about 5-7 minutes.
- 4
Stir in the cooked chicken, peas, carrots, potatoes, and celery. Remove from heat and set aside.
- 5
Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim any excess dough.
- 6
Pour the chicken mixture into the pie crust.
- 7
Roll out the second pie crust and place it over the filling. Trim, seal, and flute the edges. Cut several small slits in the top crust to allow steam to escape.
- 8
Brush the top crust with the beaten egg to give it a golden color.
- 9
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- 10
Let the pie cool for at least 10 minutes before serving.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use store-bought pie crust?
Yes, using store-bought pie crust is a convenient option and will work well for this recipe.
Can I freeze Chicken Pot Pie?
Yes, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding an additional 15-20 minutes to the baking time.
