Country Chicken Pot Pie
Cozy up with the hearty, homestyle comfort of this Country Chicken Pot Pie, a soul-warming dish brimming with tender shredded chicken, vibrant vegetables, and a creamy herb-infused sauce, all encased in a buttery, flaky pie crust. This classic recipe is perfect for family dinners or special occasions, combining the rich flavors of sautéed onions, carrots, and celery with the satisfying creaminess of a roux-based filling enriched with chicken broth and heavy cream. Topped with a golden, egg-washed crust and baked to perfection, this pot pie is both visually stunning and irresistibly delicious. Ready in just over an hour, it’s a true crowd-pleaser that delivers exceptional flavor and rustic charm with every slice. Ideal keywords: chicken pot pie recipe, homemade comfort food, easy family dinner, creamy chicken pot pie, golden crust.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 store-bought or homemade pie crusts
- 1 egg, beaten
Instructions
Preheat the oven to 425°F (220°C).
In a medium pot, bring water to a boil and cook the chicken breasts for about 12-15 minutes until fully cooked. Once cooled, shred the chicken into bite-sized pieces and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 4-5 minutes until softened.
Sprinkle the flour over the cooked vegetables, stirring constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while stirring to prevent lumps from forming. Bring the mixture to a simmer and let it thicken for about 3-4 minutes.
Stir in the heavy cream, dried thyme, dried parsley, salt, and pepper. Add the shredded chicken and frozen peas to the skillet, and mix well. Remove from heat and let the filling cool slightly.
Place one pie crust into a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough around the edges.
Pour the chicken and vegetable filling into the pie crust, spreading it evenly.
Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the top crust to create a golden finish during baking.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for about 10 minutes before serving.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 25.6 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 353 mg | 27% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3218 mg | 68% | |
*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.
