Classic Deep Dish Chicken Pot Pie
Indulge in the ultimate comfort food with this Classic Deep Dish Chicken Pot Pie, a hearty and satisfying meal perfect for cozy nights. Packed with tender chunks of chicken, sautéed vegetables, and a creamy, savory filling, this pot pie is elevated with hints of fresh thyme and a buttery, flaky double crust that bakes to golden perfection. Frozen peas and corn add vibrant color and sweetness, while a homemade or store-bought pie crust makes the recipe approachable for cooks of all skill levels. Everything comes together in just over an hour, making it an ideal choice for a comforting family dinner or an impressive dish to share. Serve fresh from the oven and savor each warm, delicious bite of this timeless classic.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 cup frozen peas
- 0.5 cup frozen corn
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets store-bought or homemade pie crust dough
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside to cool, then dice into bite-sized pieces.
In the same skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form. Simmer until the mixture thickens, about 3-4 minutes.
Add the diced chicken, peas, corn, thyme, salt, and pepper to the skillet. Stir to combine and remove from heat. Let the filling cool slightly.
Roll out one sheet of pie crust dough and press it into a deep-dish pie pan, trimming any overhang. Pour the chicken filling into the crust, ensuring an even layer.
Roll out the second sheet of pie crust and lay it over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to achieve a golden brown finish.
Place the pie 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 rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 11.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 127 mg | 10% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 820 mg | 17% | |
*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.
