Description
A delicious chicken pot pie made with cooked chicken, vegetables, and a creamy sauce, all encased in a golden pie crust.
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp poultry seasoning
- 1 pre-made pie crust (9 inches)
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, cook diced chicken for about 8-10 minutes until golden brown. Set aside.
- In the same skillet, sauté onions, garlic, and carrots for about 5 minutes until tender.
- Add chicken broth and heavy cream to the skillet. Stir in poultry seasoning until well combined.
- Return cooked chicken and frozen peas to the skillet. Mix thoroughly.
- Pour filling into the baking dish and cover with pie crust. Cut slits for steam to escape.
- Bake for 30-35 minutes or until golden brown on top.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute other vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg