Easy Pot Pie
Warm, comforting, and irresistibly easy to make, this Easy Pot Pie recipe is a weeknight dinner dream come true. Packed with tender chunks of cooked chicken, vibrant vegetables like carrots, celery, and peas, and wrapped in a flaky, golden store-bought pie crust, this creamy classic comes together effortlessly in under an hour. A rich blend of chicken broth, heavy cream, and savory spices like thyme brings deep, homestyle flavor to every bite. Perfect for cozy family meals, this recipe leverages simple ingredients and minimal prep to deliver a satisfying, crowd-pleasing dish. Serve it fresh out of the oven with a crisp green salad or roasted veggies for a complete meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon dried thyme
- 1 package store-bought pie crust
- 1 large egg, beaten
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are tender.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a simmer and let it thicken for about 3-4 minutes.
Stir in the heavy cream, cooked chicken, frozen peas, salt, pepper, and dried thyme. Let the filling simmer for 2-3 minutes. Remove from heat.
Transfer the filling into a 9-inch pie dish.
Unroll the pie crust and place it over the filling, sealing the edges around the dish. Trim any excess crust.
Cut a few small slits in the center of the crust to allow steam to escape during baking.
Brush the top of the crust with the beaten egg to achieve a golden-brown finish during baking.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 536 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.
