Classic Chicken Pot Pie
Flaky, buttery crust meets a dreamy, savory chicken filling for a taste of comfort that's next level.
Servings: 4 people
Calories: 401kcal
Equipment
Ingredients
- ¼ cup butter
- 1 cup onion diced
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon black pepper (use up to 1 tablespoon if you really like pepper)
- 1 teaspoon salt
- 2 cups frozen mixed vegetables
- 2 cups shredded chicken
- 3 tablespoon cornstarch
- ¼ cup cold water
- 1 prepared pie crust
Instructions
- Preheat oven to 400° Fahrenheit.
- Melt butter over medium heat in a large pot. Saute the onions in the butter for 3-5 minutes or until the onions become translucent.
- Add the half-and-half, chicken broth, mixed vegetables, chicken, and seasoning. Stir and cook for 5 minutes.
- Whisk together cornstarch and water. Add to the chicken pot pie filling and stir well. Cook for 5 minutes. Remove the filling from the heat source.
- Divide dough for pie crust into thirds. Roll ⅓ out on a lightly floured surface into a circle. Place pie dough in pie pan. Place pie pan on a rimmed baking sheet.
- Carefully pour the chicken pot pie filling into the pie pan.
- Roll out ⅓ of the pie crust into a circle. Place crust on top of pie filling. Trim excess pie crust. Take the excess and roll into a long rope. Place the rope around the top ledge of the chicken pot pie. Using your fingers, pinch the rope to make scallop shapes. Slit the top pie crust with a few "Xs" to allow steam to escape.
- Bake for 30 - 40 minutes or until the crust is golden brown. Allow the chicken pot pie to cool for 10 minutes before serving.
Video
Notes
Nutrition information does not include values for the pie crust.
Nutrition
Calories: 401kcal | Carbohydrates: 25g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1020mg | Potassium: 561mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5229IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 2mg
