Easy Chicken Pot Pie
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
– 1/2 cup chopped onion
– 1/2 cup chopped celery
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon dried thyme
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 1 refrigerated pie crust
– 1 egg, beaten (for egg wash)
Directions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook until tender, about 5 minutes.
3. Stir in the flour, salt, black pepper, garlic powder, and dried thyme until well combined and bubbly.
4. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens and bubbles.
5. Add the shredded chicken and mixed vegetables to the skillet. Stir until well combined.
6. Transfer the chicken mixture to a pie dish. Unroll the pie crust and place it over the filling, sealing the edges. Cut small slits in the top to allow steam to escape.
7. Brush the top of the pie crust with the beaten egg.
8. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pot pie cool for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
