Crowd Pleasing Pot Pie
Warm, hearty, and guaranteed to impress, this Crowd Pleasing Pot Pie is the ultimate comfort food for family dinners or holiday gatherings. Packed with tender shredded chicken, vibrant peas, carrots, celery, and a creamy, garlic-infused sauce, this classic pot pie offers rich, homestyle flavors in every bite. Nestled between buttery, flaky pie crusts and baked to golden perfection, this dish is not only visually stunning but also irresistibly delicious. With a prep time of just 30 minutes and easy-to-follow steps, it's perfect for both new and seasoned home cooks. Serve this savory pot pie piping hot for a satisfying, crowd-pleasing meal that will have everyone coming back for seconds. Keywords: chicken pot pie recipe, comfort food dinner, easy pot pie recipe, family-friendly meal.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) Chicken breast
- 6 tablespoons Butter
- 6 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup Frozen peas
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Yellow onion, diced
- 2 tablespoons Fresh parsley, chopped
- 2 pieces (top and bottom crusts) Pre-made pie crust
- 1 large (for egg wash) Egg
- 1 tablespoon (for egg wash) Water
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts in a large pot of water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until fully cooked. Remove the chicken, shred it into bite-sized pieces, and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually add the chicken broth and milk to the roux, whisking until smooth and thickened.
Stir in the salt, black pepper, and garlic powder, then add the shredded chicken, frozen peas, carrots, celery, diced onion, and chopped parsley. Mix well and let simmer for 5 minutes.
Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Trim the edges if necessary.
Pour the prepared filling into the pie crust, spreading it out evenly.
Roll out the second pie crust and lay it over the top of the pie. Pinch the edges to seal and crimp decoratively if desired.
Cut a few small slits in the top crust to allow steam to escape while baking.
In a small bowl, whisk together the egg and water to make an egg wash. Brush it over the top pie crust for a golden brown finish.
Bake the pot pie in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.6 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 923 mg | 20% | |
*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.
