Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the diced onion and cook until it turns translucent.
- Stir in the flour and cook for 1-2 minutes. Gradually add the chicken broth and milk while stirring constantly until the mixture thickens.
- Add the cooked chicken, mixed vegetables, salt, pepper, and thyme to the sauce. Mix everything well.
- Roll out the pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
- Cover with another layer of pie crust, sealing the edges. 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 slightly before serving.
Notes
For a flaky crust, handle the dough as little as possible when rolling it out. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken pot pie, comfort food, homemade pie