How To Make Nutmeg and Chicken Pot Pie
A comforting and hearty chicken pot pie with a hint of nutmeg in the creamy sauce.
Serves:
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 small white onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 package refrigerated pie crust
- 1 egg, beaten
Instructions
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Preheat oven to 375°F.
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Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft.
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Add flour and stir until it forms a paste. Slowly add in chicken broth and whisk constantly until smooth.
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Stir in milk, nutmeg, salt, and pepper. Let simmer for 5-10 minutes until thickened.
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Add shredded chicken and stir until fully coated with the sauce. Remove from heat.
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Roll out pie crust and line a 9-inch pie dish. Pour chicken mixture into the dish.
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Roll out remaining pie crust and place on top. Use a fork to crimp the edges closed.
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Brush the beaten egg over the crust to create a golden brown finish.
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Cut a few slits in the crust to allow steam to escape.
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Bake for 45 minutes or until crust is golden brown and filling is bubbling.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 602kcal
- Total Fat : 33g
- Saturated Fat : 9g
- Cholesterol : 130mg
- Sodium : 834mg
- Total Carbohydrates : 44g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 33g
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