Description
Creamy, comforting chicken pot pie with a homemade sauce, tender chicken, and vegetables wrapped in a flaky golden crust.
Ingredients
Scale
- 1 package refrigerated pie crust (2 crusts)
- 1/3 cup butter
- 1/2 cup diced onion
- 2 garlic cloves (minced)
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup half and half (or milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups cooked chicken (diced or shredded)
- 1 1/2 cups frozen mixed vegetables (thawed and drained)
Instructions
- Heat oven to 425°F. Let pie crusts soften at room temperature for about 15 minutes. Press one crust into the bottom and up the sides of a 9-inch pie plate.
- Melt butter in a large saucepan over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add garlic and cook 1 minute more.
- Whisk in flour and cook until golden, about 2 to 3 minutes.
- Slowly whisk in chicken broth, then half and half. Bring to a boil, then reduce heat and simmer, stirring frequently, until thickened, about 5 to 6 minutes.
- Remove from heat. Stir in salt, pepper, chicken, and vegetables. Taste and adjust seasoning as needed.
- Pour filling into prepared crust. Top with second crust and pinch edges to seal. Cut several slits in the top to vent steam.
- Bake 30 to 40 minutes until crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil.
- Let rest 5 to 10 minutes before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 434 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg