Ingredients
Scale
- 1 pound Cooked chicken, shredded
- 1 cup Carrots, diced
- 1 cup Peas
- 1 cup Potatoes, diced
- 1/2 cup Onion, chopped
- 2 cups Chicken broth
- 1 cup Milk
- 1/4 cup Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Dried thyme
- 2 tablespoons Flour
- 2 Pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the onions, carrots, and potatoes, and sauté until tender.
- Make the sauce: Stir in the flour and cook for 1-2 minutes, then add the chicken broth and milk.
- Combine the ingredients: Bring the mixture to a simmer, then stir in the shredded chicken, peas, salt, pepper, and thyme.
- Prepare the pie crust: Roll out one pie crust and place it in a cast iron skillet. Pour the chicken mixture into the crust.
- Seal the pie: Cover with the second pie crust, sealing the edges. Cut slits into the top crust for steam to escape.
- Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Cool and serve: Allow the pie to cool for a few minutes before serving.
Notes
Use a mix of vegetables to enhance flavor and color. Let the pie cool slightly before serving to help the filling set.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, American cuisine, family recipe, easy recipes