Delightful Chick Pot Pie
Cozy up with this **Delightful Chick Pot Pie**, a comforting classic that combines tender shredded chicken, vibrant vegetables, and a velvety, herb-infused sauce all encased in a flaky golden pie crust. This homemade family favorite is surprisingly easy to prepare, with a rich filling featuring carrots, celery, and peas cooked to perfection in a creamy base of chicken broth and milk. Whether you choose store-bought or homemade pie crusts, the buttery, crisp layers seal the deal, creating a satisfying dish with impressive flavor and texture. Perfect for busy weeknights or a hearty weekend dinner, this chicken pot pie is a guaranteed crowd-pleaser that will make your home kitchen feel like the coziest spot in town.
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Recipe Information
Ingredients
- 2 cups Cooked chicken, shredded or diced
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 1 cup Carrots, peeled and diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.75 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 2 pieces Pie crusts (store-bought or homemade)
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and continue stirring until the mixture thickens to a creamy consistency, about 3-5 minutes.
Stir in the shredded chicken, frozen peas, salt, pepper, and dried thyme. Remove the skillet from heat and set the filling aside.
Place one pie crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides.
Pour the chicken filling into the prepared pie crust, spreading it out evenly.
Place the second pie crust over the filling. Trim any excess overhang, then pinch the edges to seal the top and bottom crusts together. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a golden finish.
Place the pie on a baking sheet to catch any drips, and bake 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 rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 599 mg | 13% | |
*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.
