Description
This delicious herb butter chicken pot pie is a hearty dish filled with tender chicken and fresh herbs, wrapped in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the flour and stir until smooth.
- Gradually whisk in the chicken broth and heavy cream, cooking until thickened.
- Add the chicken, mixed vegetables, and seasonings. Stir to combine.
- Pour the filling into a pie crust and cover with another crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
Notes
- This pot pie can be made ahead of time and refrigerated until ready to bake.
- For a richer flavor, sauté the vegetables in butter before adding to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg