Ingredients:
For the Filling:
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups chicken broth
- 1 1/2 cups whole milk
For the Crust:
- 2 sheets of refrigerated pie crust or homemade pie crust
- 1 egg (for egg wash)
Instructions:
Preparing the Filling:
- Cook the Chicken:
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- Bake the chicken for 20-25 minutes or until fully cooked. Allow it to cool, then shred the chicken using two forks.
- Prepare the Vegetables:
- If using frozen mixed vegetables, thaw them according to the package instructions. Alternatively, you can use fresh vegetables by chopping them into bite-sized pieces.
- Make the Filling:
- In a large skillet, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Add salt, pepper, thyme, garlic powder, and onion powder. Mix well.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
- Combine Ingredients:
- Add the shredded chicken and mixed vegetables to the skillet. Mix until the chicken and vegetables are evenly coated with the creamy sauce.
- Simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasonings if necessary.
Assembling the Pot Pie:
- Prepare the Crust:
- Roll out one sheet of pie crust and line the bottom of a greased 9×13-inch baking dish.
- Pour the chicken and vegetable mixture evenly over the crust.
- Top with Another Crust:
- Roll out the second sheet of pie crust and place it over the filling. Press the edges to seal and trim any excess crust.
- Ventilation:
- Cut slits on the top crust to allow steam to escape during baking. You can create a decorative pattern if desired.
- Egg Wash:
- Beat the egg and brush it over the top crust for a golden finish.