Ingredients for One And Only Chicken Pot Pie
- 4 tablespoons butter
- Onions
- 1/2 teaspoon black pepper
- Chicken Broth
- Cooked Chicken
- 1/4 cup all-purpose flour (or gluten-free blend)
- 1 teaspoon salt
- Garlic Powder
- Bouillon Cubes
- 1 cup milk (or rice milk)
- Frozen Mixed Vegetables
- Pie Crusts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this One And Only Chicken Pot Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make One And Only Chicken Pot Pie
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 4 tablespoons of butter in a large saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour (or gluten-free blend), 1/2 cup chopped onion, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
- Gradually whisk in 1 tablespoon Better Than Bouillon (chicken flavor), stirring constantly until smooth and bubbly (about 2 minutes).
- Stir in 2 cups chicken broth and 1 cup milk (or rice milk).
- Bring to a boil, stirring constantly.
- Boil for 1 minute, stirring constantly.
- Remove from heat and stir in 2 cups cooked chicken (shredded or diced) and 2 cups mixed frozen vegetables.
- Place one pie crust in a 9-inch pie pan.
- Pour the chicken mixture into the pie crust.
- Top with the second pie crust, crimping the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Optional: Freeze at this point for later baking. If freezing, bake for 60-70 minutes or until golden brown.
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
8g
Fat
65g
Carbs
15g
