Tender chicken and vegetables in creamy sauce, tucked beneath a golden, buttery crust for comforting flavor.
# What You'll Need:
→ Filling
01 - 2 cups cooked chicken, diced
02 - 1 cup mixed vegetables (carrots, peas, corn)
03 - 1/2 cup chicken broth
04 - 1/2 cup heavy cream
05 - 1/4 cup all-purpose flour
06 - 1 medium onion, diced
07 - Salt, to taste
08 - Black pepper, to taste
→ Crust
09 - 1 pie crust (store-bought or homemade)
# Directions:
01 - In a large skillet, sauté diced onion and mixed vegetables over medium heat until onion is translucent and vegetables are slightly tender.
02 - Sprinkle all-purpose flour evenly over the vegetables, stirring constantly to coat and cook for 1 minute.
03 - Slowly pour in chicken broth and heavy cream, stirring continuously until the mixture thickens and becomes smooth.
04 - Fold in the diced cooked chicken, season with salt and freshly ground black pepper, and stir until heated through. Remove from heat.
05 - Transfer the filling to a 9-inch pie dish and gently cover with the pie crust, trimming and sealing the edges as needed. Cut a few small vents in the top to release steam.
06 - Bake in a preheated oven at 400°F (204°C) for 30 to 35 minutes, or until the crust is golden brown and crisp.
07 - Allow the pot pie to rest for 10 minutes before slicing and serving.
