Description
This Make-Ahead Chicken Pot Pie is a comforting dish featuring tender, shredded chicken and colorful mixed vegetables enveloped in a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- Melt the butter in a saucepan over medium heat. Stir in the flour, salt, pepper, and onion powder until smooth and bubbling.
- Gradually stir in the chicken broth and milk, cooking while stirring until the mixture thickens and starts to bubble.
- Fold in the shredded chicken and frozen mixed vegetables until well combined.
- Line a pie plate with one of the pie crusts. Pour in the creamy chicken mixture, then top it with the second pie crust. Seal the edges and cut a few slits in the top for steam to escape.
- Bake for 30-35 minutes or until the crust is a golden brown.
- Allow it to cool for a few minutes before serving.
Notes
You can prepare the filling a day in advance and store it in the refrigerator, or freeze the assembled but unbaked pot pie for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg