Cozy, comforting, and made for a crisp fall day, this classic chicken pot pie brings together tender chicken, hearty vegetables, and a creamy, savory filling made with Nounós Creamery Classic Plain Greek Yogurt. Everything is tucked beneath a golden, flaky crust for a warm, satisfying dinner that feels right at home on a fall table.
Ingredients:
1 pie crust, plus an additional crust dough if you want to top your pie crust with cut outs
2 tablespoons olive oil
½ small yellow onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
3 cups frozen mixed vegetables with peas, carrots, and corn
1½–2 cups cooked chicken, shredded or diced
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup plain Nounós Creamery Classic Plain Greek Yogurt
1 cup shredded sharp cheddar cheese
Steps:
Preheat oven to 375 degrees. Prepare your pie crust and lay it in your pan.
Preheat a large saute pan over medium heat. Add the olive oil, then the onion. Cook for about five minutes until translucent. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the onions and garlic to make the roux. Stir constantly for 1 minute.
Whisk in the chicken broth and stir constantly for 3-5 minutes, until the sauce thickens.
Add the frozen vegetables, chicken, thyme, salt, and pepper, and simmer for 5 to 7 minutes.
Remove pan from the heat and let it cool for 3 minutes. Fold in the Nounós Creamery Plain Greek Yogurt, and then the cheese. Pour mixture into the prepared pie pan and smooth out the top.
If using cutouts for the top crust, roll out your second pie crust dough and use cookie cutters to cut out shapes. Place on top of the pot pie filling.
Bake for 35-45 minutes, until crust is golden brown and the filling is bubbling. Let rest for 15 minutes before serving. Enjoy!