Flavorful and Comforting Chicken Pot Pie
Warm, flaky, and brimming with homestyle charm, this Flavorful and Comforting Chicken Pot Pie is the ultimate cozy dinner recipe. Tender, shredded chicken combines with a medley of diced carrots, celery, peas, and a creamy, thyme-infused sauce, all encased in a golden, buttery pie crust. Using a combination of pantry staples and fresh ingredients, this hearty classic comes together in just over an hour, making it perfect for weeknight dinners or leisurely weekends. A quick egg wash gives the crust a glossy, bakery-quality finish, while simple, step-by-step instructions ensure foolproof results every time. Serve this family-favorite dish fresh out of the oven, and watch as every creamy, savory bite fills your kitchen with warmth and nostalgia. Perfect for pairing with a crisp side salad or warm dinner rolls, this chicken pot pie is comfort food at its finest!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 medium-sized yellow onion, diced
- 2 medium-sized carrots, diced
- 2 pieces celery stalks, diced
- 1 cup frozen peas
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces store-bought or homemade pie crust
- 1 piece egg, beaten
Instructions
Preheat your oven to 425°F (220°C).
Place the chicken breasts in a pot, cover with water, and bring to a boil. Simmer for 15-20 minutes until the chicken is fully cooked. Remove from the pot, shred the chicken with forks, and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes until the flour is cooked and no longer raw.
Gradually pour in the chicken broth and milk while whisking to prevent lumps. Continue stirring until the mixture thickens, about 3-5 minutes.
Add the shredded chicken, frozen peas, thyme, salt, and black pepper to the skillet. Stir until everything is well combined and heated through. Remove from heat.
Roll out one pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the chicken and vegetable filling into the pie crust, smoothing it out evenly.
Place the second pie crust over the top of the filling, sealing the edges by pinching or crimping with a fork. Cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the crust to give it a golden, shiny finish.
Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and crisp.
Let the pie cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 37.4 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 596 mg | 46% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3116 mg | 66% | |
*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.
