Ingredients
Scale
- 2 cups cooked, diced chicken
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 pre-made pie crust
Instructions
- Gather and prepare all your ingredients by dicing the chicken and chopping the vegetables.
- In a large saucepan, melt the butter over medium heat, then whisk in the flour to form a roux.
- Gradually stir in the chicken broth and milk, whisking until smooth, then add chicken and vegetables.
- Preheat your oven to 425°F (220°C). Roll out your pie crust, pour in the filling, cover, and bake for 30-35 minutes until golden brown.
Notes
- Leftover pot pie can be stored in the refrigerator for up to 3 days.
- For freezing, wrap tightly and it will last for about 2 months.
- Frozen veggies can be swapped for fresh to save time.
- Ideal to serve with a salad or steamed veggies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 375 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg