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Chicken Pot Pies

Chicken Pot Pie

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Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1 cup frozen peas
  • 1 cup frozen carrots diced
  • 1 cup frozen corn kernels
  • 1 package refrigerated pie crusts or homemade if preferred

Instructions
 

  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Prepare the Pie Crust: If using refrigerated pie crusts, let them come to room temperature as per the package instructions. Roll out one crust and place it into a pie dish.
  • Cook the Chicken: Cook the chicken breasts in a pot of boiling water until no longer pink in the center. Shred the cooked chicken and set aside.
  • Prepare the Filling:
  • In a large saucepan, melt the butter over medium heat.
  • Stir in the flour, salt, pepper, thyme, sage, garlic powder, and onion powder until well combined to create a roux.
  • Gradually whisk in the chicken broth and milk, ensuring no lumps form. Continue stirring until the mixture thickens.
  • Add Vegetables and Chicken:
  • Stir in the shredded chicken, frozen peas, carrots, and corn.
  • Simmer for a few minutes until the vegetables are slightly tender.
  • Assemble the Pie:
  • Pour the chicken and vegetable mixture into the prepared pie crust.
  • Roll out the second pie crust and place it over the filling. Seal the edges and trim any excess crust.
  • Vent the Pie: Cut a few slits on the top crust to allow steam to escape during baking.
  • Bake: Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.
  • Serve: Allow the Chicken Pot Pie to cool for a few minutes before slicing and serving.