Description
Golden, flaky chicken pot pie with a creamy filling of tender chicken, peas, and carrots, baked to perfect comfort food perfection.
Ingredients
Filling
- 2 cups cooked chicken, cubed
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- ½ cup milk or cream
- 2 tbsp butter
- 2 tbsp flour (or low-carb thickener)
Crust
- 1 pie crust (or almond flour crust for keto)
Instructions
- Preheat Oven: Set your oven to 400 °F (200 °C) to get it ready for baking the pot pie.
- Make Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking it briefly until smooth. Gradually add chicken broth and milk, whisking continuously until the sauce thickens to a creamy consistency.
- Combine Filling: Stir the cooked chicken and frozen peas and carrots into the thickened sauce until everything is well coated and evenly mixed.
- Assemble Pie: Pour the creamy chicken and vegetable filling into the pie crust. Cover with a top crust or your choice of puff pastry or biscuit crust for a desired texture.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling hot.
Notes
- Use puff pastry for a quick flaky top if pressed for time.
- Opt for a biscuit crust to achieve a rustic, hearty style.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Pie
- Method: Baking
- Cuisine: American
