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Mom’s Chicken Pot Pie Recipe – 35 Minutes to Comfort Food

Mom’s Chicken Pot Pie
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A comforting and classic chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1/2 cup celery, diced
  • 1/3 cup butter
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 package (14 oz) refrigerated pie crusts

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and garlic powder.
  3. Gradually whisk in chicken broth and milk. Cook until thickened, stirring constantly.
  4. Add chicken, carrots, peas, and celery. Stir to combine.
  5. Line a pie dish with one pie crust. Pour in the chicken mixture.
  6. Cover with the second pie crust. Seal edges and cut slits in the top.
  7. Bake for 30-35 minutes until golden brown.
  8. Let cool for 5 minutes before serving.

Notes

  • Use leftover chicken or rotisserie chicken for convenience.
  • Thaw frozen vegetables before using for even cooking.
  • Brush the top crust with an egg wash for extra browning.

Nutrition

Find it online: https://millerecipes.com/moms-chicken-pot-pie-recipe/