A Chicken in Every Pot Pie
Experience comfort food at its finest with "A Chicken in Every Pot Pie," a hearty dish brimming with tender, shredded chicken, sautéed vegetables, and a creamy, thyme-infused sauce, all encased in a flaky, golden pie crust. Perfect for family dinners or cozy gatherings, this recipe combines classic flavors with a homemade touch, using simple ingredients like chicken broth, heavy cream, and a medley of fresh and frozen vegetables. With just 30 minutes of prep time and a rich, bubbling filling that bakes to perfection in 45 minutes, this pot pie is as satisfying to make as it is to eat. Serve warm and watch as every bite delivers pure comfort wrapped in buttery crust.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 large celery stalks, diced
- 1 cup frozen peas
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces refrigerated pie crusts
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts in a medium pot, cover with water, and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the chicken is fully cooked. Remove the chicken, shred it into bite-sized pieces, and set aside.
In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, making sure no lumps remain. Cook the mixture, stirring frequently, until it thickens, about 5 minutes.
Add the shredded chicken, frozen peas, thyme, salt, and black pepper to the sauce. Stir well to combine, then remove the pan from heat. Let the filling cool slightly.
Roll out one pie crust and press it into a 9-inch pie dish, letting the edges overhang slightly. Pour the cooled chicken filling into the pie crust, spreading it out evenly.
Place the second pie crust over the filling, trimming any excess. Pinch the edges of the two crusts together to seal, and crimp with a fork or finger for decoration.
Cut a few small slits in the top crust to allow steam to escape. Brush the top of the pie with the beaten egg for a golden, glossy finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
