Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cups milk
- 1 teaspoons salt
- 1 teaspoon pepper
- 1 cup diced peeled potatoes
- 1 cup diced carrots
- 2 cups shredded chicken
- 1/2 cup frozen peas
- 1/2 cup diced onion
- 2 prepared pie crusts see notes
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Instructions
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Preheat oven to 425 degrees.
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Make the roux by heating a medium saucepan over medium heat. Add the butter and melt.
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Whisk in the flour and continue whisking over medium heat for 1 minute.
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Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper. Remove from the heat.
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Add the potatoes and carrots to a large microwave safe bowl along with 1 tablespoon of water, cover with plastic wrap, and microwave for 3 minutes. Carefully remove the plastic wrap and drain the liquid fully.
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Add the roux, chicken, peas, and onion to the mixing bowl with the potatoes and carrots. Stir well to combine.
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Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.
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Crimp the edges and cut 4 small slits in the center of the top crust to vent.
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Bake for 30-40 minutes or until the crust is golden brown.
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Let sit for 5 minutes before slicing and serving.
Tips & Notes:
Pie Crust: You may use store bought pie crust here, but we really love the crust from our cranberry apple pie. Just skip the extra sugar that gets sprinkled on top.
Update: After hearing from a couple readers that their carrots and potatoes weren’t quite cooking through, I added an extra step of microwaving them before adding to the pot pie. You could also parboil them on the stove.
Nutrition Information:
Serving: 1slice| Calories: 481kcal (24%)| Carbohydrates: 42g (14%)| Protein: 17g (34%)| Fat: 26g (40%)| Saturated Fat: 10g (63%)| Cholesterol: 59mg (20%)| Sodium: 1065mg (46%)| Potassium: 512mg (15%)| Fiber: 3g (13%)| Sugar: 3g (3%)| Vitamin A: 3960IU (79%)| Vitamin C: 15.2mg (18%)| Calcium: 80mg (8%)| Iron: 3.5mg (19%)