Down Home Chicken Pot Pie
Indulge in the ultimate comfort food with this Down Home Chicken Pot Pie, a hearty and satisfying dish brimming with tender chicken, vibrant vegetables, and a creamy, savory sauce all encased in a flaky, buttery pie crust. This crowd-pleasing recipe combines perfectly seasoned chicken, golden sautéed onions, carrots, and celery, and the bright pop of peas for a classic medley of flavors. A rich roux made with chicken stock, heavy cream, and a touch of thyme ties it all together, creating a filling that's luscious and flavorful. Topped with a perfectly golden crust brushed with egg wash, this homemade pot pie bakes to perfection in under an hour. Perfect for cozy family dinners or impressing guests, this dish is easy to prepare and offers a nostalgic taste of home. Your kitchen will be filled with the comforting aroma of fresh-baked goodness in no time!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 large Carrots, diced
- 2 pieces Celery stalks, diced
- 1 cup Frozen peas
- 0.5 cup All-purpose flour
- 3 cups Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 sheets Refrigerated pie crust
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side until golden brown and fully cooked through. Remove from heat, let cool slightly, then shred or dice into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
Stir in the flour, cooking and stirring continuously for 1-2 minutes to form a roux.
Gradually whisk in the chicken stock, a little at a time, until smooth. Bring the mixture to a simmer and let cook for 2-3 minutes until thickened.
Stir in the heavy cream, thyme, shredded chicken, and frozen peas. Season with the remaining salt and black pepper, adjusting to taste. Remove from heat.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any overhang.
Pour the chicken and vegetable filling into the prepared pie crust.
Roll out the second pie crust and lay it over the top of the filling. Trim the edges, press the top and bottom crusts together to seal, and crimp the edges decoratively.
Cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the top crust for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 403 mg | 9% | |
*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.
