Chicken Dinner Pot Pie
Indulge in the ultimate comfort food with this Chicken Dinner Pot Pie recipe, a hearty classic that brings home-cooked warmth to your table. This savory dish features tender shredded chicken and a medley of colorful mixed vegetables enveloped in a creamy, seasoned filling made from scratch with butter, flour, chicken broth, and milk. Encased in a golden, flaky double pie crust and finished with a glossy egg wash, this pot pie boasts rich flavors and a satisfying crunch. With just 25 minutes of prep time and an impressive presentation, it's perfect for family dinners, holidays, or cozy weeknight meals. Serve up this timeless one-dish recipe to delight your loved ones with every comforting bite. Keywords: chicken pot pie, easy dinner recipes, comfort food, flaky crust, creamy chicken pie, family meals.
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded or diced)
- 2 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 0.33 cup Unsalted butter
- 0.33 cup All-purpose flour
- 1.5 cups Chicken broth
- 0.67 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 sheets Refrigerated pie crusts
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet over medium heat, melt the butter.
Whisk the flour into the melted butter and cook for 1-2 minutes to create a roux, stirring constantly to avoid lumps.
Gradually pour in the chicken broth and milk while stirring continuously. Allow the mixture to thicken into a creamy sauce.
Season the sauce with salt, black pepper, and garlic powder. Taste and adjust seasoning if needed.
Add the shredded cooked chicken and frozen mixed vegetables to the sauce, stirring until everything is evenly coated.
Remove the skillet from heat and set the filling aside to cool slightly.
Roll out one sheet of pie crust and fit it into a 9-inch pie dish, pressing into the bottom and edges.
Pour the chicken and vegetable mixture into the crust-lined pie dish, spreading it evenly.
Place the second sheet of pie crust over the filling. Trim any excess crust and crimp the edges to seal.
Cut small slits or a design into the top crust to allow steam to escape while baking.
Brush the top crust with the beaten egg to ensure a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 5779 mg | 251% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 35.1 g | ||
| Protein | 273.9 g | 548% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 494 mg | 38% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3566 mg | 76% | |
*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.
