Chicken Pot Pie
This comforting Chicken Pot Pie features a flaky homemade crust filled with a creamy mix of vegetables, potatoes, and optional chicken, baked until golden and hearty enough for lunch or dinner.
Ingredients
- Pie Crust (double the recipe)
- 2 tbsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1/3 cup all purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 3 cups frozen mixed vegetables carrots, corn, green beans, peas
- 1 large russet potato chopped into small chunks
- 8 ounces chicken cut into chunks, optional
- 1/2 tsp salt or to taste
Instructions
- Preheat the oven to 400℉
- Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
- Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.
- For the Filling: Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.
- Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and chicken. Simmer for 5-10 minutes, until the sauce thickens.
- Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
- Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!
Nutrition
Calories: 384kcalCarbohydrates: 21gProtein: 4gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 24mgSodium: 455mgPotassium: 286mgFiber: 4gSugar: 1gVitamin A: 3592IUVitamin C: 10mgCalcium: 64mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.