Irresistibly Cozy Double Crust Chicken Pot Pie Delight

A delightful Double Crust Chicken Pot Pie that's a must-try for comfort food lovers.

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Prep Time 15

Cook Time 30

Cooling Time 15

Total Time 45

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

3 cups shredded chicken use leftovers
1 cup frozen mixed vegetables time saver
0.5 cup milk for a creamy texture
0.5 cup chicken broth homemade is best
0.25 cup butter for sautéing onions
0.5 cup chopped onions sauté until translucent
1 teaspoon salt to enhance flavor
0.5 teaspoon black pepper adjust to taste

For the Crust

2 pie crusts store-bought or homemade

Equipment

Medium saucepan
pie plate
Sharp knife

Method

Step-by-Step Instructions for Double Crust Chicken Pot Pie

Preheat your oven to 400°F (200°C). Gather your pie plate and ingredients.
Melt 0.25 cup of butter in a medium saucepan over medium heat. Add 0.5 cup of chopped onions and sauté until translucent.
Stir in 3 cups of shredded chicken, 1 cup of frozen mixed vegetables, 0.5 cup of chicken broth, and 0.5 cup of milk. Season with salt and pepper. Cook for an additional 5 minutes until heated through.
Transfer the filling into one pie crust in a pie plate, spreading it evenly.
Top with the second pie crust, pinching the edges to seal. Cut slits in the top crust to allow steam to escape.
Bake the assembled pot pie in the preheated oven for approximately 30 minutes until the crust is golden brown.
Remove from oven and let cool for about 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use rotisserie chicken for convenience and customize the filling with seasonal vegetables.

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