Description
A heartwarming and creamy chicken pot pie, perfect for meal prep and busy weeknights. This dish is a comforting delight that can be prepared in advance.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 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 refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, salt, black pepper, and onion powder until smooth.
- Gradually stir in the chicken broth and milk until it thickens.
- Add the cooked chicken and frozen mixed vegetables, stirring until combined.
- Line a pie plate with one pie crust and fill it with the chicken mixture.
- Top with the second crust, sealing the edges and cutting slits for steam.
- Bake for 30-35 minutes or until golden brown.
- Allow to cool for a few minutes before serving.
Notes
This pot pie is perfect for meal prep and can be stored for up to 3 days in the fridge. It tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 380
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg