Chicken Pot Pie
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 55 min · Chicken
486 cal
27g protein
36g carbs
26g fat
per serving · estimated
Ingredients
- 1 cup cooked chicken, shredded
- 3/4 cup frozen mixed vegetables
- 1 1/4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 1/4 cup whole milk
- 1 sheet refrigerated pie crust
- 1/4 tsp salt
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400F.
- Melt butter in a skillet, whisk in flour, and cook 1 minute.
- Gradually whisk in broth and milk; simmer until thickened, 4 minutes.
- Stir in chicken, vegetables, salt, and pepper, then pour into a deep pie dish.
- Lay pie crust over the top, crimp the edges, and cut a few vents.
- Bake 30 minutes until the crust is golden; cool 10 minutes before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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