Classic Pot Pie
Indulge in the ultimate comfort food with this Classic Pot Pie recipe, a hearty and satisfying dish perfect for cozy evenings. Packed with tender shredded chicken, a medley of vibrant vegetables like carrots, celery, and peas, and smothered in a creamy, herb-infused filling, this homemade pot pie promises rich, savory flavors in every bite. Encased in a buttery, flaky pie crust and finished with a golden egg wash, this dish combines timeless ingredients and easy techniques for a restaurant-quality meal you can make in your own kitchen. Ready in just an hour, this pot pie serves six and is as delightful to prepare as it is to eat. Whether serving it for a family dinner or a special occasion, this classic recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 6 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 3 cups cooked shredded chicken
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook for about 5 minutes until the vegetables begin to soften.
Stir in the frozen peas and cook for an additional 2 minutes.
Sprinkle the flour over the vegetables and stir well to evenly coat them. Cook for 1-2 minutes to cook off the raw taste of the flour.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Then add the milk. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
Stir in the shredded chicken, salt, black pepper, thyme, and parsley. Remove the pot from the heat and let the filling cool slightly.
Roll out one of the pie crusts and place it in the bottom of a 9-inch pie dish, pressing it firmly into the edges.
Pour the cooled chicken and vegetable filling into the pie crust.
Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few small slits in the top crust to release steam while baking.
Brush the top crust lightly with the beaten egg to give it a golden, glossy 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 and the filling is bubbling.
Remove the pot pie from the oven and let it cool for about 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 39.8 g | ||
| Protein | 270.8 g | 542% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 744 mg | 57% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4566 mg | 97% | |
*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.
