Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy
Get ready to savor comfort food at its finest with this Creamy Chicken Pot Pie recipe—a hearty, oven-baked classic that's both easy and irresistibly delicious. Perfect for busy weeknights, this recipe features a rich, velvety filling made with tender shredded chicken, sautéed vegetables, frozen peas, and a creamy chicken broth base, all wrapped in a flaky, golden pie crust. With just 20 minutes of prep time, the combination of juicy chicken, fragrant thyme, and a buttery crust creates a symphony of flavors in every bite. Whether you're feeding a family or indulging in leftovers the next day, this creamy pot pie is the ultimate crowd-pleaser. Try it today and discover the easiest way to transform simple ingredients into a warm, homemade masterpiece!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Unsalted butter
- 5 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Frozen peas
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Onion, diced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 sheets Refrigerated pie crusts
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (205°C).
Season the chicken breasts with a pinch of salt and pepper. Cook them in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Once done, shred the chicken with two forks and set aside.
In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 minutes until the vegetables are softened. Add the garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Simmer the mixture until it thickens, about 5 minutes.
Stir in the shredded chicken, frozen peas, salt, pepper, and dried thyme. Let the filling simmer on low heat for 3-5 minutes, then remove from the heat.
Unroll the refrigerated pie crusts. Use one crust to line the bottom of a 9-inch pie dish, allowing the edges to hang over slightly.
Pour the chicken and vegetable filling into the pie crust. Cover it with the second pie crust, trimming any excess dough. Pinch the edges together to seal the pie, and cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with the beaten egg for a golden and glossy finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 559 mg | 12% | |
*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.
