Description
Try this easy and healthy chicken pot pie recipe for a quick comforting dinner Great for cozy nights holidays or simple meal prep ideas with the best creamy filling and flaky crust
Ingredients
Scale
- Cooked chicken 2 cups chopped
- Carrots 1 cup sliced
- Celery 1 cup chopped
- Onion 1 small diced
- Garlic 2 cloves minced
- Flour 3 tablespoons
- Butter 3 tablespoons
- Chicken broth 2 cups
- Peas 1 cup
- Fresh herbs 2 tablespoons chopped
- Pie crust 1 sheet
Instructions
- Sauté carrots celery and onion in butter.
- Add garlic and flour to form a roux.
- Pour in chicken broth and stir until thickened.
- Add cooked chicken peas and herbs.
- Fill ramekins and top with pie crust.
- Bake at 400°F for 20 to 25 minutes.
- Cool slightly before serving.
Notes
- Cut veggies evenly for consistent cooking.
- Add cream for extra richness.
- Use store bought crust for convenience.
- Freeze unbaked pies for easy future dinners.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 420
- Sugar: 5g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg