How To Make Blue Ribbon Chicken Pot Pie Recipe
Creamy chicken and vegetable filling in a flaky crust.
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 pie crust
Instructions
-
Preheat oven to 425°F.
-
In a large skillet, cook chicken until no longer pink. Drain and set aside.
-
In the same skillet, sauté onion and garlic until translucent. Add frozen peas and carrots and cook until tender.
-
In a separate pot, melt butter and whisk in flour to create a roux. Gradually add chicken broth and milk, whisking constantly. Cook until thickened.
-
Add cooked chicken to the vegetable mixture, then stir in the roux mixture. Add salt, pepper, and thyme.
-
Pour chicken mixture into a 9-inch pie dish with crust on top. Cut small slits in the crust for ventilation.
-
Bake for 50 minutes or until the crust is golden brown.
Nutrition
- Calories : 450kcal
- Total Fat : 22g
- Saturated Fat : 10g
- Cholesterol : 91mg
- Sodium : 970mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 27g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
