Delicious Chicken Pot Pie
This hearty chicken pot pie features a savory filling of tender chicken and vegetables, all enveloped in a flaky crust. Perfect for a comforting family meal, it’s a classic dish that brings warmth and satisfaction to the table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup diced potato
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrot
- 1/3 cup melted margarine
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cooked and chopped chicken
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt margarine and sauté the diced onion, celery, carrot, and potato for about 10 minutes, or until vegetables are tender.
- Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually add the chicken broth and half-and-half to the vegetable mixture, stirring constantly until the mixture thickens and becomes bubbly.
- Stir in the salt and pepper, then add the chopped chicken. Mix until well combined.
- Pour the mixture into a shallow 2-quart casserole dish. Place the pie crusts on top, trimming any excess crust and crimping the edges as desired.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and flaky.
- Let the pot pie cool slightly before serving.
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg