Chicken Pot Pie Yumm
Indulge in the comforting flavors of homemade goodness with this Chicken Pot Pie Yumm recipe—a hearty classic perfect for cozy dinners or family gatherings. Featuring tender shredded chicken, a luscious creamy sauce enriched with butter, thyme, and a medley of vegetables like peas, carrots, and potatoes, this dish offers the perfect balance of savory flavors. Nestled between two buttery, flaky pie crusts and brushed with a golden egg wash, each bite delivers a satisfying crunch and creamy filling. With a prep time of just 30 minutes and a bake time of 40 minutes, this recipe is an ideal option for a comforting homemade meal that feels gourmet yet approachable. Perfectly baked to golden perfection, this chicken pot pie serves up to six, making it the ultimate crowd-pleaser for weeknight dinners or festive occasions.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 tablespoons Unsalted butter
- 1/3 cup All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Dried thyme
- 1 cup Frozen peas and carrots
- 1 cup Diced cooked potatoes
- 2 pieces Pie crusts
- 1 piece Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
Cook the chicken breasts in a pot of boiling water or chicken stock for about 10-12 minutes until cooked through. Remove, let cool slightly, and shred into bite-sized pieces.
In a large skillet, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste, cooking for about 1 minute.
Gradually add the chicken broth and milk to the skillet, whisking constantly to avoid lumps. Cook the mixture, stirring, until it thickens—about 5-7 minutes.
Stir in the salt, black pepper, garlic powder, and thyme. Add the shredded chicken, peas, carrots, and potatoes to the sauce, mixing well. Remove from heat.
Roll out one pie crust into a 9-inch pie dish, pressing it gently to fit. Trim any excess crust hanging over the edges.
Pour the chicken and vegetable filling into the pie crust, spreading it evenly.
Place the second pie crust over the top of the filling. Seal the edges by pinching or crimping them together. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water. Brush this egg wash over the top crust for a golden finish.
Place the pie dish on a baking sheet to catch any spills, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the chicken pot pie cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 499 mg | 11% | |
*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.
