Chicken Pot Pie
20m prep 40m cook 1h 5m ready
A classic chicken pot pie with a creamy filling of chicken, carrots, and green beans, all encased in a flaky pie crust. Perfect for warming up on a cold winter day.
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 50.8 mg
- Iron: 0.68 mg
- Magnesium: 11.7 mg
- Phosphorus: 44.8 mg
- Potassium: 200 mg
- Zinc: 0.28 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp butter
- 2 tbsp flour
- 1/4 tsp salt
- pepper
- thyme
- 1/2 cup chicken broth
- 1/2 cup skim milk
- 2 cup cut-up chicken
- Piecrust
Prepare
- 2 carrots, diced, steamed
- 1/4 lb green beans, in pieces, steamed
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in 2 tablespoons of flour, ¼ teaspoon salt, a dash of pepper, and a dash of thyme. Cook, stirring constantly, until the mixture thickens and becomes bubbly, about 1-2 minutes.
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Step 3.
Gradually whisk in ½ cup chicken broth and ½ cup skim milk. Continue cooking and stirring until the sauce comes to a boil and thickens, about 2-3 minutes. Remove from heat.
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Step 4.
Stir in 2 cups of cut-up cooked chicken, 2 diced carrots that have been steamed, and ¼ pound of green beans that have been cut into pieces and steamed. Mix until well combined.
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Step 5.
Line a pie dish with one piecrust. Pour the chicken and vegetable filling into the crust-lined pan. Place the second piecrust on top, then pinch the edges together to seal. Cut a small hole in the center of the top crust to allow steam to escape.
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Step 6.
Bake the pot pie in the preheated oven for 35 to 40 minutes, until the crust is golden brown and the filling is bubbly. Let it rest for 5 minutes before serving.
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