Ingredients
Scale
- 2 cups (280 g) cooked chicken, shredded
- 1 cup (150 g) frozen peas and carrots
- 1/2 cup (75 g) diced potatoes
- 1/3 cup (40 g) diced onion
- 1/4 cup (60 ml) heavy cream
- 2 cups (480 ml) chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (14 oz/400 g) refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, sauté onions until translucent, about 5 minutes.
- Add the chicken, peas and carrots, potatoes, garlic powder, thyme, salt, and pepper. Mix well.
- Pour in the chicken broth and cream, stirring until combined and heated through.
- Place one pie crust in a pie dish and fill with the chicken mixture.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
Notes
- For extra flavor, add a splash of white wine to the chicken mixture.
- You can substitute turkey for chicken if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy chicken pot pie, comfort food, American cuisine