Easy Chicken Pot Pie Recipe

Ingredients

• 2 cupsCooked Chicken (shredded)
• 2Pie Crusts (store-bought)
• 2 cupsFrozen Mixed Vegetables
• 1/2 cupButter
• 1/2 cupAll-Purpose Flour
• 1 3/4 cupsChicken Broth
• 1/2 cupMilk
• 1 tspSalt
• 0.5 tspBlack Pepper
• 0.5 tspDried Thyme

Nutrition

Per serving, estimated

Calories

550 kcal

Protein

30 g

Carbs

45 g

Fat

30 g

Steps

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly, to form a roux.

3. 3

   Gradually whisk in chicken broth and milk until smooth. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.

4. 4

   Stir in shredded chicken, mixed vegetables, salt, pepper, and thyme. Remove from heat.

5. 5

   Place one pie crust in the bottom of a 9-inch pie plate. Pour the chicken mixture evenly into the crust.

6. 6

   Top with the second pie crust. Crimp edges to seal and cut several slits in the top for steam to escape.

7. 7

   Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If crust browns too quickly, cover edges with foil.

8. 8

   Let stand for 10 minutes before serving.