Chicken Pot Pie
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Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 6
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and cut into cubes.
- 1 cup of frozen mixed vegetables (carrots, peas, corn).
- 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 (14.1 ounces) refrigerated pie crusts
Instructions:
- Preheat your oven to 425°F (220°C).
- In a big saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and dried thyme until well combined. Cook for about 1 minute until the mixture turns golden brown.
- Slowly stir in chicken broth and milk. Continue stirring and cooking until the mixture becomes thick and smooth.
- Stir in cooked chicken and frozen mixed vegetables. Let the mixture simmer for a few minutes until everything is heated through.
- Roll out one of the pie crusts and line a 9-inch pie plate with it.
- Pour the chicken and vegetable mixture into the prepared pie crust.
- Roll out the second pie crust and lay it over the filling. Trim and crimp the edges to close the pie. Cut some slits on the top crust to prevent steam.
- Bake the chicken pot pie in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for a brief moment before serving. Slice and enjoy this comforting Chicken Pot Pie.
Nutrition facts (per serving):
- Calories: 420
- Fat: 24 grams
- Saturated fat: 12 grams
- Cholesterol: 80 mg
- Sodium: 730 mg
- Carbohydrates: 32 grams
- Fiber: 2 g
- Sugar: 2 g
- Protein: 20 grams
Cook's Tips:
- You can use leftover cooked chicken or store-bought rotisserie chicken for convenience.
- Feel free to add other favorite vegetables like sliced potatoes or mushrooms to the filling.
- Serve chicken pot pie with a green salad for a complete and satisfying meal.
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