Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (14 oz) refrigerated pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme until smooth.
- Gradually whisk in chicken broth and milk. Cook and stir until thickened, about 5 minutes.
- Add chicken, carrots, peas, and celery. Stir to combine.
- Line a pie dish with one pie crust. Pour filling into the crust.
- Top with the second pie crust. Seal edges and cut slits in the top.
- Bake for 30-35 minutes until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add potatoes for extra heartiness.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: chicken pot pie, comfort food, homemade pie, creamy filling, flaky crust