Chicken Pot Pie - For Two

• servings: 2 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 1/2 cups chicken (diced and cooked)

1 pie crust

1 Tbsp olive oil

1/4 cup onion (diced)

2 carrots (peeled and diced)

1 rib celery (diced)

1 Tbsp butter

2 Tbsp flour

1 1/2 cups chicken broth

1/4 cup milk

1 tsp parsley (dried)

1/4 tsp salt

1/4 tsp pepper

1/4 tsp thyme

1/4 tsp garlic powder

Directions

Preheat oven 400 degrees F.

Place pie crust into loaf pan, with edges of pie crust hanging over the edges.

Heat oil in a pan and sauté carrot, onions and celery until fork tender. Remove from pan

Add butter and melt. Add in flour and stir to create a paste or roux.

Add in chicken broth and milk. Whisk to combine.

Bring to a low boil and allow to boil gently until it begins to thicken.

Add in seasonings.

Add in veggies and cooked chicken. Stir to combine and heat through.

Pour into pastry lined loaf pan. Fold pastry over the top of filling.

Bake for 12-15 minutes or until golden brown.

Nutrition

• Calories: 776 kcal
• Total Fat: 49 g
• Saturated Fat: 16 g
• Unsaturated Fat: 30 g
• Trans Fat: 1 g
• Cholesterol: 82 mg
• Sodium: 1486 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 25 g