Classic Chicken Pot Pie
Servings: 4 Servings
Calories: 252kcal
Warm, Hearty, and Delicious this is the Best Classic Chicken Pot Pie Recipe. This made from scratch savory pie is a perfect dinner idea.
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Equipment
- pie pan
Ingredients
- pie crust gluten free or regular; top and bottom 12 inch round
- 1 tablespoon avocado oil
- 20 oz mixed vegetables frozen or drained canned
- 1 ½ cup chicken broth
- ¼ cup milk of choice
- 8 oz cooked chicken shredded
- 1 tablespoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons cornstarch + ¼ cup warm water
- Optional: 1 egg and water to brush on crust
Instructions
- If making pie crust from scratch do that first. If using pre-made allow your pie crust to thaw.
- For the filling, add oil and mixed vegetables to a large saute pan on medium heat. Add chicken broth, milk, onion powder, salt, and pepper. Allow to simmer for 5-7 minutes, stirring occasionally.
- Mix cornstarch and warm water in a small bowl. Pour the slurry into saute pan and stir to combine. Increase heat to high and allow liquid to come to a boil, then turn off the heat and stir in the shredded chicken. Allow the mixture to cool on the stove while following next steps.
- Preheat oven to 400 degrees.
- Roll out your pie dough with a rolling pin into a 12-inch circle. Transfer the dough to an ungreased pie pan and press into place - flattening the crust against the bottom and sides as well as touching up any cracks.
- Pour chicken and vegetable filling over pie crust and set aside while preparing the second pie crust, repeating the same process.
- Cover mixture with second pie crust. Pinch and seal the edges - trimming excess crust as needed.
- Optional: To give the crust a golden brown color, add an egg and a splash of water to a small bowl. Beat with a fork and brush over the top and edges of the crust.
- Use a knife to cut four slits in the center of the pie. Place the pie on a baking sheet and bake in preheated oven for 30 minutes or until golden brown. Allow pie to cool for 5-10 minutes before serving.
Nutrition
Calories: 252kcal | Carbohydrates: 25g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 731mg | Potassium: 542mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7249IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 2mg