Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add flour, stirring constantly for 1-2 minutes.
- Slowly whisk in chicken broth and milk.
- Cook until thickened, about 5 minutes.
- Add chicken, carrots, peas, potatoes, and celery.
- Season with salt, pepper, garlic powder, and onion powder.
- Place one pie crust in a pie dish.
- Fill with chicken mixture.
- Cover with the second pie crust and seal edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes until golden brown.
Notes
- Let the pie cool for a few minutes before serving.
- Use leftover chicken for a quicker preparation.
- Feel free to add other vegetables like corn or green beans.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Pennsylvania Dutch
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: pa dutch chicken pot pie recipe