How To Make Chicken Pot Pie VIII
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup butter
- 1/4 cup 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 sheet of refrigerated pie crust
Instructions
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Preheat the oven to 375°F.
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In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until softened.
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Stir in the flour until well combined. Gradually whisk in the chicken broth and milk.
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Cook and stir until the mixture thickens. Add the shredded chicken, frozen vegetables, salt, pepper, and thyme. Stir until everything is well coated.
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Transfer the mixture to a 9-inch pie dish. Place the pie crust over the top, pressing the edges to seal. Cut a few slits on the top for ventilation.
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Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
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Allow the pot pie to cool for a few minutes before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 17g
- Saturated Fat : 8g
- Cholesterol : 85mg
- Sodium : 700mg
- Total Carbohydrates : 30g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 27g
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