Opis
A hearty deep dish chicken pot pie filled with tender chicken and vegetables in a creamy sauce.
Składniki
Skala
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 pie crust
Instrukcje
- Preheat the oven to 425°F (220°C).
- In a skillet, melt butter over medium heat.
- Add onion and celery, sauté until soft.
- Stir in flour, salt, pepper, garlic powder, and thyme.
- Gradually add chicken broth and milk, stirring until thickened.
- Add cooked chicken, carrots, peas, and potatoes. Mix well.
- Pour mixture into the pie crust in a deep dish.
- Cover with another pie crust and seal edges. Cut slits for steam.
- Bake for 30-35 minutes until golden brown.
- Let cool for a few minutes before serving.
Uwagi
- Use rotisserie chicken for convenience.
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dinner
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 450
- Cukier: 2g
- Sód: 800mg
- Kwasy: 25g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 12g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 3g
- Białko: 20g
- Cholesterol: 60mg
Słowa kluczowe: deep dish chicken pot pie recipe