Ingredients
Scale
- 1 pound cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 medium onion, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup chicken broth
- 1 cup milk
- 2 pie crusts
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt butter in a large saucepan over medium heat.
- Add onion, celery, and carrots; cook until tender, about 5-7 minutes.
- Stir in flour, salt, pepper, and garlic powder, and cook for 1 minute to create a roux.
- Slowly whisk in chicken broth and milk; bring to a boil, stirring constantly until thickened.
- Remove from heat and stir in chicken and peas until evenly mixed.
- Spoon the mixture into a pie crust in a pie dish.
- Cover with the second pie crust, sealing the edges and cutting slits for steam.
- Optional: Brush the top crust with beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let sit for 10 minutes before serving.
Notes
Use leftover chicken for a quick meal; enhance with herbs like thyme or rosemary.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: chicken pot pie, comfort food, American recipe