Nothing beats a warm and cozy chicken pot pie on a chilly day! This classic dish is loaded with tender chicken, fresh veggies, and a flaky golden crust.
Here’s what you’ll need:
1 lb chicken breast, diced
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 cup frozen peas and carrots
1/2 cup diced onion
2 cloves garlic, minced
Salt and pepper, to taste
1 pie crust
Instructions:
Preheat your oven to 400°F. In a large skillet, melt butter over medium heat. Add diced onion and garlic, and cook until fragrant.
Add diced chicken and cook until browned. Stir in flour until chicken is coated, then add chicken broth and milk.
Bring to a simmer and stir until thickened. Add frozen peas and carrots and cook until heated through.
Pour the mixture into a pie dish and cover with a pie crust. Cut slits in the top to vent. Bake for 30-35 minutes, or until the crust is golden brown.