Delicious Chicken Pot Pie
Cozy up with a comforting classic by baking this Delicious Chicken Pot Pie, a hearty dish packed with tender shredded chicken, vibrant vegetables, and a creamy, savory filling encased in a buttery, flaky crust. Perfect for family dinners or special gatherings, this recipe features a medley of carrots, celery, and peas, simmered in a velvety roux made with chicken broth and milk, and seasoned with aromatic thyme. A golden pie crust brushed with beaten egg adds that irresistible crunch, while the simple oven-baked preparation makes it as convenient as it is satisfying. With just 20 minutes of prep time and a total cook time of 40 minutes, this homemade chicken pot pie is an easy, crowd-pleasing favorite that pairs wonderfully with a light green salad or warm dinner rolls.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 large Carrots, diced
- 2 stalks Celery stalks, diced
- 1 cup Frozen green peas
- 0.33 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 pieces Refrigerated pie crusts
- 1 large Egg, beaten
Instructions
Preheat your oven to 425°F (220°C).
In a medium saucepan, boil the chicken breasts in water until fully cooked, about 15 minutes. Remove from heat, let cool slightly, and shred into bite-sized pieces.
In a large skillet, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Add the shredded chicken, frozen peas, salt, black pepper, and dried thyme to the skillet. Stir to combine and remove from heat.
Place one pie crust into a 9-inch pie dish, pressing it gently to fit. Pour the chicken and vegetable filling into the crust, spreading it evenly.
Place the second pie crust over the filling. Trim any excess dough and crimp the edges of the top and bottom crusts to seal.
Using a sharp knife, cut several small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg for a golden, flaky finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the chicken pot pie cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 495 mg | 11% | |
*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.
