Chunky Chicken Pot Pie
Warm, comforting, and delightfully hearty, this Chunky Chicken Pot Pie recipe is the ultimate comfort food classic with a homemade touch. Brimming with tender chunks of juicy chicken, vibrant veggies like carrots, celery, peas, and potatoes, and a velvety, herb-infused cream sauce, this savory pie is encased in a flaky, golden crust for a meal that’s both satisfying and crowd-pleasing. Perfect for family dinners or cozy gatherings, this recipe combines a rich medley of textures and flavors that will have everyone reaching for seconds. With a straightforward preparation process and manageable cook time, this chicken pot pie offers all the charm of a made-from-scratch meal with minimal effort. Serve it fresh out of the oven for a wholesome dish that warms both body and soul.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 1 cup Frozen peas
- 2 medium, peeled and cubed Russet potatoes
- 6 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 2 sheets Pie crust (store-bought or homemade)
- 1 large (beaten, for egg wash) Egg
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, bring water to a boil, and cook the chicken breasts for 12-15 minutes or until fully cooked. Remove, let cool slightly, and dice into bite-sized chunks. Set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
Stir in the cubed potatoes and cook for another 2-3 minutes.
Sprinkle the flour evenly over the vegetables and cook for 1-2 minutes, stirring continuously to coat everything evenly.
Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer and cook until it begins to thicken, about 3-5 minutes.
Stir in the heavy cream, salt, black pepper, thyme, and parsley. Add the cooked chicken chunks and frozen peas. Simmer for 2-3 minutes, then remove from heat. Let the filling cool slightly.
Roll out one sheet of pie crust and place it into a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edge.
Pour the cooled chicken mixture into the pie shell, spreading it out evenly.
Cover the filling with the second sheet of pie crust. Trim, seal, and crimp the edges to secure. Use a knife to cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to ensure a golden, shiny finish.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to cool for 10 minutes before serving. Enjoy your homemade chunky chicken pot pie!
Nutrition Facts
Calories |
5148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.4 g | 363% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 6828 mg | 297% | |
| Total Carbohydrate | 454.3 g | 165% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 40.1 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 552 mg | 42% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 6036 mg | 128% | |
*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.
