Description
This Easy Make-Ahead Chicken Pot Pie is the ultimate creamy comfort food packed with flavor, perfect for family gatherings.
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 butter in a saucepan over medium heat. Stir in flour, salt, pepper, and onion powder until smooth. Gradually stir in chicken broth and milk. Cook, stirring frequently, until the mixture thickens and bubbles.
- Stir in cooked chicken and frozen mixed vegetables until well combined.
- Line a pie plate with one crust, fill it with the creamy chicken mixture, then top with the second pie crust. Seal the edges and cut slits in the top to let steam escape.
- Bake for 30-35 minutes or until the crust is a delightful golden brown.
- Allow it to cool for a few minutes before serving, and enjoy the cozy aroma filling your kitchen!
Notes
For a golden-brown crust, brush the top with a beaten egg before baking. You can prepare the filling ahead and store it in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 330
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg