Family Style Chicken Pot Pie Tyler Florence
Warm, hearty, and irresistibly comforting, Tyler Florence’s Family-Style Chicken Pot Pie is the ultimate crowd-pleaser. This elevated classic combines tender shredded chicken, vibrant peas, carrots, celery, and aromatics like thyme and parsley, all enveloped in a creamy, velvety sauce. Topped with a golden, flaky pie crust and brushed with an egg wash for the perfect sheen, this homestyle dish is designed to feed a hungry family of six. Made from scratch with a rich roux and baked to perfection, this recipe is the embodiment of cozy, wholesome comfort food, making it ideal for weeknight dinners or gatherings. With simple ingredients and straightforward steps, you’ll create a rustic masterpiece that’s as beautiful to serve as it is delicious to eat.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 0.33 cup all-purpose flour
- 3 cups chicken broth
- 0.5 cup heavy cream
- 0.75 cup frozen peas
- 1 cup carrots (diced)
- 0.5 cup celery (diced)
- 1 piece onion (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 sheet dough for pie crust (store-bought or homemade)
- 1 piece egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a skillet over medium heat and sear the chicken until golden on the outside, about 4-5 minutes per side. Transfer the chicken to a plate to cool, then shred it into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the chopped onions, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the flour and let it cook for 1-2 minutes to form a roux. Gradually pour in the chicken broth, whisking constantly to prevent lumps.
Bring the mixture to a simmer and let it thicken, about 3-4 minutes. Stir in the heavy cream, thyme, and parsley, and season with additional salt and pepper, to taste.
Add the shredded chicken and peas to the skillet. Mix everything together until evenly combined.
Transfer the filling to a large baking dish or pie dish.
Roll out the pie crust dough and place it over the filling, trimming any excess dough around the edges. Press the crust down along the rim of the dish to seal it.
Cut small slits into the center of the crust to allow steam to escape. Brush the crust with beaten egg for a shiny golden finish.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Let the pot pie cool for 5-10 minutes before serving. Enjoy this family-style comfort dish!
Nutrition Facts
Calories |
3153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5422 mg | 236% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 31.7 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3310 mg | 70% | |
*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.
