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.
Servings: 8
Calories: 219kcal
Ingredients
- 2 sheets refrigerated pie dough
- ½ cup butter
- ⅓ cup chopped onion
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon ground thyme
- 2 cups chicken broth
- ½ cup milk
- 2 cups shredded chicken
- ⅓ cup chopped carrots
- ⅓ cup corn
- ⅓ cup peas
- ½ cup finely diced potatoes
Instructions
- 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.
Nutrition
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