Chicken Dinner Pot Pie
Ingredients
- pastry for a double-crust 9-inch pie ⓘ
- 2 tablespoons butter ⓘ
- 2 tablespoons flour ⓘ
- 1 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/8 teaspoon ground thyme ⓘ
- 1/2 cup chicken broth ⓘ
- 3/4 cup light cream or 3/4 cup heavy cream ⓘ
- 2 cups cubed cooked chicken ⓘ
- 1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package) ⓘ
Instructions
- Heat oven to 425 degrees.
- Prepare pastry, cut top into lattice strips.
- (I use just a regular pie top with slits cut in it. It's quicker).
- Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
- Cook, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Stir in chicken broth and cream.
- Heat to boiling, stirring constantly.
- Boil and stir for one minute.
- Stir in chicken and vegetables.
- Pour into pastry lined pie pan.
- Cover with lattice top.
- Cover edge with 2-3 inch strips of foil to prevent excessive browning.
- Remove foil for the last 15 minutes of baking.
- Bake for 35 to 40 or until crust is brown.
Nutrition & Diet Analysis (per serving)
631
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).