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Dinner for 6

Chicken Pot Pie

Chicken, vegetables, and creamy broth bake between two flaky crusts for a golden pot pie.

$2.41per serving $$
55 minstart to table
6servings

AmericanHigh-proteinBudgetFamilyDinnersCold-weather comfortWinter

Ingredients

  • 1 lb boneless skinless chicken breast
  • 1 cup carrots
  • 1 cup green peas
  • 2/3 cup corn
  • 1/3 cup butter
  • 1/2 yellow onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup whole milk
  • 2 9 inch unbaked pie crusts
  • 1 egg
  • 1 tbsp water

Steps

  1. Heat the oven to 425 F.
  2. Simmer the chicken in the chicken broth in a medium saucepan for 10 to 12 minutes, until it reaches 165 F, then cut it into pieces.
  3. Melt the butter in the saucepan, cook the onion for 4 minutes, and stir in the flour, salt, and pepper.
  4. Whisk in the cooking broth and milk, then cook for 5 minutes until thickened.
  5. Stir in the chicken, carrots, peas, and corn, then pour the filling into one crust and cover it with the second crust.
  6. Brush the crust with beaten egg and water, cut several vents, and bake in a 9-inch pie plate for 30 to 35 minutes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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