Chicken Pot Pie
Dive into pure comfort with this homemade Chicken Pot Pie, a timeless classic brimming with hearty ingredients and rich, savory flavor. Tender shredded chicken is combined with a creamy, herb-infused roux and a medley of wholesome vegetables, including peas, carrots, diced potato, and celery, all nestled in a buttery, flaky pie crust. Perfect for cozy family dinners or special occasions, this recipe boasts an effortless balance of textures and tastes. Topped with a golden, glossy crust and baked to bubbling perfection, it’s an irresistible dish that warms both the heart and the home. With simple ingredients and straightforward steps, this one-dish wonder is a go-to for any comfort food lover.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Frozen peas and carrots, thawed
- 1 large Potato, peeled and diced
- 1 stalk Celery stalk, diced
- 2 pieces Pie crusts (store-bought or homemade)
- 1 Egg, beaten
Instructions
Preheat your oven to 425°F (220°C).
Place the chicken breasts in a pot of water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken, shred it into bite-sized pieces, and set aside.
In a large saucepan over medium heat, melt the butter. Stir in the flour to make a roux and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth and milk until smooth. Cook and stir until the mixture thickens and begins to bubble.
Season the sauce with salt, pepper, and garlic powder. Add the shredded chicken, peas and carrots, diced potato, and celery. Stir until fully combined.
Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the chicken and vegetable filling into the crust.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to help it brown beautifully in the oven.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 628 mg | 13% | |
*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.
