Description

Double Crust Chicken Pot Pie is the ultimate comfort food, combining tender chicken and colorful vegetables enveloped in a flaky, golden crust. This hearty dish is perfect for family gatherings or cozy weeknight dinners, providing warmth and satisfaction with every bite. With its creamy filling and crunchy exterior, this pot pie is sure to become a favorite in your home.

Ingredients

Scale

3 cups cooked chicken, diced
1 cup frozen mixed vegetables
1 medium onion, diced
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
2 pre-made pie crusts

Instructions

Preheat your oven to 400°F (200°C).
In a skillet over medium heat, sauté the diced chicken until golden brown (about 5 minutes). Remove and set aside.
Add onion and garlic to the skillet; sauté until fragrant (about 3 minutes).
Sprinkle flour over the onion mixture; stir well. Gradually add chicken broth and heavy cream while stirring until smooth and bubbly.
Return chicken and mixed vegetables to the skillet; combine well.
Roll out one pie crust into a baking dish, pour in the filling, cover with the second crust, seal edges with a fork, and cut slits for steam.
Bake for 30-35 minutes or until golden brown on top. Allow to cool before slicing.

Nutrition

Serving Size: 1 slice (145g)
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 15g
Cholesterol: 65mg

Keywords: - For added flavor, consider using fresh herbs like thyme or rosemary. - You can substitute turkey for chicken or add different vegetables based on your preference.