Description
A classic comfort food, this homemade chicken pot pie features a creamy chicken filling baked in a flaky pie crust with vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 2 refrigerated pie crusts
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Add chicken to the skillet and cook until browned on all sides. Season with salt and pepper.
- Stir in cream of chicken soup and milk. Bring to a simmer and cook for 5 minutes, stirring occasionally, until thickened.
- Add peas and carrots to the chicken mixture.
- Line a 9-inch pie plate with one pie crust. Pour the chicken mixture into the crust.
- Top with the second pie crust. Crimp edges to seal and cut vents in the top crust.
- Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Add other vegetables like corn or potatoes if desired.
- Ensure the pie crust is fully sealed to prevent leakage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg