Classic Chicken Pot Pie
Cozy up with the ultimate comfort food—this Classic Chicken Pot Pie recipe delivers hearty, homemade goodness in every bite. Tender chunks of shredded chicken, sweet peas, and a medley of carrots, onions, and celery are enveloped in a velvety, savory sauce, all nestled beneath a flaky, golden pie crust. Perfect for family dinners or special occasions, this dish combines simple ingredients and timeless cooking techniques to create a warm, satisfying meal. With a balanced blend of flavors, a crisp yet buttery crust, and a creamy filling, this pot pie is destined to be a household favorite. Ready in just over an hour and serving up to six, it’s an easy go-to recipe for anyone craving a classic comfort meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Water
- 1 teaspoon Salt
- 6 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 pieces Celery stalks, diced
- 0.3333 cup All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Whole milk
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Ground black pepper
- 2 pieces Pie crusts (store-bought or homemade)
- 1 piece Egg, beaten
Instructions
Place the chicken breasts in a medium saucepan. Add water, salt, and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through. Remove the chicken and shred it once cool enough to handle. Reserve 1 cup of the cooking liquid and set aside.
In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
Gradually stir in the chicken broth, reserved cooking liquid, and milk. Cook until the mixture starts to thicken and bubble, about 5 minutes.
Stir in the shredded chicken, frozen peas, parsley, salt, and ground black pepper. Remove the filling from the heat and set aside to cool slightly.
Preheat the oven to 425°F (220°C).
Place one pie crust in a 9-inch pie dish and press it gently into the bottom and sides. Pour the prepared chicken and vegetable filling into the crust.
Cover with the second pie crust, trimming any excess and crimping 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 ensure a golden-brown finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Allow the chicken pot pie to cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.9 g | 341% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 6112 mg | 266% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 41.9 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 699 mg | 54% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3365 mg | 72% | |
*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.
