Name: Classic Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1/3 cup butter; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 1 package refrigerated pie crusts

This comforting and hearty Classic Chicken Pot Pie features a creamy chicken filling with vegetables, all nestled in a flaky, golden crust. Perfect for dinner, it combines tender chicken, carrots, peas, and potatoes, enveloped in a rich, savory sauce. The dish is baked until golden brown and bubbling, making it a warm, satisfying meal for any occasion.

Recipe Tips and Tricks:

For a flakier crust, chill your pie dough before using it.
You can use rotisserie chicken for quicker prep.
Add extra seasonings to taste, such as thyme or rosemary.
If you prefer a more substantial filling, increase the veggie quantities.
Freeze any leftovers for future meals.

Yield: 6 Serves

Classic Chicken Pot Pie

Classic Chicken Pot Pie with creamy chicken, veggies, and a flaky crust—comfort food at its best!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced
1/3 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 package refrigerated pie crusts

Instructions

Preheat oven to 375°F (190°C).
In a large saucepan, melt butter over medium heat. Add flour, stirring for 1-2 minutes.
Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
Stir in the chicken, carrots, peas, potatoes, garlic powder, onion powder, salt, and pepper.
Roll out pie crust and line a 9-inch pie dish. Pour the chicken mixture into the crust.
Cover with the second pie crust, sealing the edges. Cut a few slits in the top for venting.
Bake for 45 minutes, until the crust is golden brown.
Let the pie cool for 10 minutes before serving.

Notes

You can use frozen mixed vegetables for convenience.
This recipe can be made ahead and frozen before baking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 428Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 74mgSodium 627mgCarbohydrates 35gFiber 4gSugar 6gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.