Chicken Pot Pie
This easy Chicken Pot Pie features a double crust, and is filled with juicy chicken, savory gravy, and a colorful medley of corn, carrots, and peas.
Preheat the oven to 350°F.
In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant.
Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk and chicken broth. Stir or whisk until smooth. Simmer for about 5 minutes, or until the sauce thickens.
Add the shredded chicken and vegetables to the skillet. Stir to combine. Turn off the heat and set aside.
Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough and press it into the pie plate. Fill the crust with the chicken and vegetable mixture. Roll the remaining pie dough across the top. Press the edges of the crusts together. Using a sharp knife, carefully make a few slits to vent the top crust.
Place the prepared pie in the preheated oven and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil.
Remove the finished pie from the oven, and allow to cool for 15 minutes before serving.
Calories: 219kcal | Carbohydrates: 11g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 501mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1352IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg