Name: Spring Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded; 1 cup frozen peas; 1 cup frozen carrots; 1 cup chopped potatoes; 1/2 cup chopped onion; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup milk; 1 tsp dried thyme; Salt and pepper to taste; Prepared pie crust dough

How To Make Spring Chicken Pot Pie

Thanks to these Easter leftover recipes, you can put your food scraps to good use so that they don’t go to waste. Transform leftovers from your festive spring celebration into a completely different meal. You can make different dishes with ham, turkey, and all that kind of stuff. Pot pies, casseroles, and soups, are only some of them! Discover your options below.

Preparation: 20 minutes

Cooking: 45 minutes

Total: 65 minutes

Serves:

Ingredients

2 boneless, skinless chicken breasts, cooked and shredded
1 cup frozen peas
1 cup frozen carrots
1 cup chopped potatoes
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1 tsp dried thyme
Salt and pepper to taste
Prepared pie crust dough

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, sauté the onions and garlic until fragrant and translucent.
Add the carrots, peas, and potatoes, and cook until slightly tender.
Sprinkle the flour over the vegetables and stir well to coat.
Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
Add the shredded chicken, thyme, salt, and pepper. Stir until well combined.
Transfer the mixture to a deep dish pie plate or individual ramekins.
Roll out the prepared pie crust dough and place it over the filling, crimping the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow to cool slightly before serving.