Hey y’all! Gather ‘round because today we’re diving into a comfort classic that’s gonna warm your soul and fill your belly: Creamy Chicken Pot Pie. This dish is not just food; it’s a hug in a flaky crust! Perfect for Sunday dinners or any occasion where you want to impress your family and friends. So let’s get to it!
Feast Your Eyes
First off, check out this scrumptious image of our star player for today!
Ingredients for Our Creamy Delight
Here’s what you’ll need to whip up that mouthwatering chicken pot pie:
- 2 cups of cooked chicken, shredded
- 1 cup of frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup of butter
- 1/3 cup of all-purpose flour
- 1 3/4 cups of chicken broth
- 2/3 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 package of refrigerated pie crusts
How to Make It
Alright folks, let’s get down to business. Follow these steps and you’ll have that pot pie ready to go:
- Preheat your oven to 425°F (220°C).
- In a saucepan over medium heat, melt the butter. Once it’s melted, stir in the flour to create a roux, cooking for about 1 minute.
- Add the chicken broth and milk to the roux while constantly stirring. Keep mixing until the mixture thickens up nicely.
- Next, stir in the cooked chicken, mixed vegetables, salt, pepper, onion powder, and garlic powder. Let it cook for a few more minutes on low heat.
- Roll out one of the pie crusts and fit it into a 9-inch pie pan. Pour your creamy chicken mixture into the crust.
- Top it off with the second pie crust, sealing the edges and cutting a few slits on top to let the steam escape.
- Bake in the preheated oven for about 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let it cool for a few minutes, then slice and serve!
And there you have it! A delicious, creamy chicken pot pie that will have everyone asking for seconds. Enjoy every bite and share the love!
