Chicken Pot Pie 1 Foolproof Crust Secret
A classic chicken pot pie with a flaky crust, filled with tender chicken and vegetables in a creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 lb chicken breast, cooked and diced
- 1 cup frozen peas and carrots
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 9-inch pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter. Cook onion until soft.
- Stir in flour, salt, and pepper. Cook for 1 minute.
- Gradually add chicken broth and milk. Stir until thickened.
- Add chicken and mixed vegetables. Heat through.
- Pour filling into one pie crust. Top with second crust. Seal and flute edges. Cut slits in top.
- Bake for 30-40 minutes until golden brown.
- Let cool for 10 minutes before serving.
Notes
- You can use leftover chicken or rotisserie chicken.
- For a quicker version, use refrigerated pie crusts.
- Add fresh herbs like thyme for extra flavor.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg