Description
A comforting and flavorful chicken pot pie with a buttery herb crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup diced onions
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 unbaked pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the onions and cook until softened.
- Stir in the flour, then gradually whisk in the chicken broth and milk until the mixture thickens.
- Add the shredded chicken, peas and carrots, thyme, and rosemary; mix well.
- Pour the filling into one pie crust, then cover with the second pie crust. Seal the edges and cut slits in the top.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- Feel free to add your choice of vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg