Homemade Chicken Potpie
Ingredients:
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2 tablespoons canola oil
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1 medium onion, chopped
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1/2 cup all-purpose flour
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1 teaspoon poultry seasoning
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1 can (14-1/2 ounces) chicken broth
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3/4 cup 2% milk
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3 cups cubed cooked chicken
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2 cups frozen mixed vegetables (about 10 ounces), thawed
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1 sheet refrigerated pie crust
Instructions:
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Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.
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Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
This Homemade Chicken Pot Pie is creamy, comforting, and packed with tender chicken, hearty veggies, and a flaky golden crust; pure cozy goodness in every bite.
Fun fact: Frozen veggies often hold more nutrients than “fresh” ones that have been traveling for days. They’re frozen at peak ripeness, which basically makes them the quiet overachievers of the produce aisle; efficient, reliable, and nutritionally solid.
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