Ingredients
Scale
- 1 lb Cooked chicken, shredded
- 2 cups Mixed vegetables (carrots, peas, corn)
- 1/3 cup Butter
- 1/3 cup All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Chicken broth
- 1 cup Milk
- 1 package (2 crusts) Refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- Melt butter in a saucepan over medium heat until foamy and lightly bubbling.
- Stir flour, salt, and pepper into the butter until the mixture forms a smooth paste.
- Gradually whisk in chicken broth and milk, stirring constantly until the sauce thickens.
- Add shredded chicken and mixed vegetables to the sauce, stirring until everything is well coated.
- Roll out one pie crust and place it into a pie dish, pressing gently against sides.
- Pour the warm chicken mixture into the prepared crust, spreading evenly for consistent baking.
- Cover with the second pie crust, sealing the edges by crimping with your fingers or a fork.
- Cut slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 30 to 35 minutes until the crust turns golden brown.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Notes
Use warm filling when assembling to ensure proper crust texture. Blind-bake the bottom crust for five minutes to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
Keywords: chicken pot pie, comfort food, homemade pie, savory pie, chicken recipes