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Chicken Pot Pie

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A comforting and easy chicken pot pie filled with a rich, creamy filling and flaky crust, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 1 cup frozen peas and carrots Adds color and a homey feel.
  • 1/2 cup milk Makes the filling rich and creamy.
  • 1 teaspoon dried thyme Adds a delightful earthy aroma.
  • 1 cup cooked chicken, shredded Use leftover chicken for added flavor.
  • 1 can cream of chicken soup Provides a luscious filling.
  • 1/2 cup onion, chopped Adds sweet, sautéed goodness.
  • 1/4 cup butter Adds richness and aids in sautéing.
  • 1/2 teaspoon garlic powder Enhances flavor.
  • 1/4 teaspoon black pepper Elevates the overall flavor.
For the crust
  • 2 crusts pie crusts Ready-made or homemade.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt 1/4 cup butter over medium heat. Add 1/2 cup chopped onion and sauté until it turns translucent.
  3. Stir in 1 cup shredded cooked chicken and then add 1 cup frozen peas and carrots. Mix them well!
  4. In a separate bowl, combine 1 can cream of chicken soup, 1/2 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Whisk until smooth.
  5. Pour the soup mixture over the chicken and vegetable blend, stirring until everything is well-coated.
  6. Pour the mixture into a pie crust-lined dish and cover with another crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
Baking
  1. Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 2g

Notes

Serve slices of chicken pot pie on a vibrant plate, garnished with fresh herbs. Pair it with a garden salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for later use.
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