Leftover chicken, potatoes, and fresh or frozen veggies are topped with a deliciously creamy sauce in this double-crust chicken pot pie that screams comfort food.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
431 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
Step 2
Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
Step 3
While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
Step 4
Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
Step 5
Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.
Ingredients
½ cup milk
¼ cup all-purpose flour
½ cup heavy cream
¾ cup sour cream
¼ cup unsalted butter
2 tablespoons olive oil
1 (14.1 ounce) package double-crust pie pastry, thawed
