Baked Chicken Pot Pie

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Intensity:

• Difficulty Level: Medium

Ingredients:

Filling:

• 1 pound boneless, skinless chicken breasts, cooked and cubed
• 1 cup frozen peas and carrots, thawed
• 1/2 cup frozen corn, thawed
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk

Crust:

• 1 package (14.1 ounces) refrigerated pie crusts (2 crusts), brought to room temperature

Instructions:

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare Filling:
   • In a large skillet, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, garlic powder, and dried thyme until well combined.
   • Gradually whisk in the chicken broth and milk. Cook and stir until the mixture thickens and starts to bubble.
   • Add the cooked chicken, peas and carrots, and corn. Stir until everything is well coated and heated through.
3. Assemble Pie:
   • Unroll one pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
   • Pour the chicken mixture into the pie crust.
   • Unroll the second pie crust and place it over the filling. Trim, seal, and flute the edges. Cut slits in the top crust to allow steam to escape.
4. Bake Pie:
   • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil.
5. Serve:
   • Let the pie cool for 10 minutes before serving. Enjoy!

Nutrition Information (per serving, assuming 8 servings):

• Calories: 400 kcal
• Carbohydrates: 30g
• Protein: 18g
• Fat: 23g
• Fiber: 2g
• Sugar: 3g
• Sodium: 650mg

Enjoy your hearty and comforting Baked Chicken Pot Pie!