Family Sized Chicken Pot Pie
Warm, comforting, and irresistibly hearty, this Family Sized Chicken Pot Pie is the ultimate dinner recipe to satisfy the whole household. Packed with tender shredded chicken, a medley of colorful vegetables like carrots, celery, and peas, and smothered in a rich, creamy sauce, this classic dish is nestled between flaky, golden pie crusts for the perfect balance of textures. With just 30 minutes of prep time and straightforward instructions, this recipe brings homemade goodness to your table without the fuss. Perfect for cozy family dinners or special gatherings, this savory pot pie bakes to perfection in under an hour, delivering mouthwatering flavors in every bite. Serve it straight from the oven for a meal that's as heartwarming as it is delicious!
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded)
- 6 tablespoons Unsalted butter
- 1 Yellow onion (diced)
- 2 cups Carrots (diced)
- 1 cup Celery (diced)
- 1 cup Frozen peas
- 0.5 cup All-purpose flour
- 3 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 Pie crusts (store-bought or homemade)
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5–7 minutes.
Stir in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.
Add the shredded chicken, frozen peas, salt, black pepper, and dried thyme. Stir to combine. Remove the mixture from heat and let it cool slightly.
Roll out one pie crust and fit it into a 9-inch deep-dish pie pan, letting the edges overhang slightly.
Pour the chicken filling into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the filling. Trim the excess dough and crimp the edges to seal the pie.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the pie with the egg wash to encourage browning.
Cut a few small slits in the top crust to allow steam to escape during baking.
Place the pie on a baking sheet to catch any drips and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10–15 minutes before slicing and serving.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 757 mg | 16% | |
*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.
