How To Make Gram’s Chicken Pot Pie
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
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced potatoes
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 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 package refrigerated pie crusts
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, melt the butter over medium heat. Add the onions, carrots, and potatoes. Cook until the vegetables are tender.
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Add the diced chicken to the skillet and cook until it is no longer pink.
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Stir in the flour, salt, pepper, and thyme. Cook for 1 minute.
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Gradually add the chicken broth and milk to the skillet, stirring constantly. Cook until the mixture thickens.
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Stir in the frozen mixed vegetables and cook for an additional 2 minutes.
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Remove the skillet from the heat and let it cool slightly.
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Place one of the pie crusts into a greased 9-inch pie dish. Press it into the bottom and up the sides.
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Pour the chicken mixture into the pie crust.
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Place the second pie crust on top of the filling. Press the edges of the crusts together to seal and crimp the edges.
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Cut a few slits in the top crust to allow steam to escape.
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Bake for 40-45 minutes, or until the crust is golden brown.
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Let the pot pie cool for a few minutes before serving.
Nutrition
- Calories : 480kcal
- Total Fat : 23g
- Saturated Fat : 11g
- Cholesterol : 113mg
- Sodium : 960mg
- Total Carbohydrates : 39g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 28g
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