Hearty Chicken Pot Pie
Indulge in the comforting flavors of this *Hearty Chicken Pot Pie*, a classic, family-friendly dish that’s perfect for any occasion. Packed with tender shredded chicken, a medley of fresh vegetables like carrots, peas, and potatoes, and enveloped in a rich, creamy sauce, this recipe is topped with a buttery, flaky golden crust that’s irresistibly satisfying. Featuring a flavorful homemade roux infused with garlic, onion, and fresh thyme, this pot pie strikes the perfect balance between savory and soothing. Easy to prepare with just 30 minutes of prep time, it’s ideal for cozy weeknight dinners or weekend gatherings. Serve it fresh out of the oven for a crowd-pleasing meal, complete with all the nostalgic flavors of this timeless comfort food classic!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 4 tablespoons Butter
- 0.33 cup All-purpose flour
- 2 cups Chicken broth
- 0.67 cup Milk
- 1 cup (diced) Carrots
- 1 cup Frozen peas
- 1 cup (peeled and diced) Potatoes
- 0.5 cup (diced) Onion
- 2 cloves (minced) Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon (chopped, optional) Fresh thyme
- 2 store-bought or homemade Pie crusts
- 1 piece (beaten, for egg wash) Egg
Instructions
Preheat your oven to 425°F (220°C).
Season the chicken breasts with a pinch of salt and pepper, then cook them in a skillet over medium heat until fully cooked (about 6-8 minutes per side). Remove the chicken, let it cool slightly, and shred into bite-sized pieces.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and diced onion, cooking until fragrant and translucent, about 3-4 minutes.
Stir in the flour, and cook for 1-2 minutes to form a roux. Gradually add the chicken broth and milk, whisking constantly until the mixture thickens into a creamy sauce.
Add the diced carrots, peas, potatoes, shredded chicken, salt, pepper, and thyme (if using) to the sauce. Stir to combine and cook for an additional 5-7 minutes, or until the vegetables begin to soften.
Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the sides. Pour the chicken and vegetable filling into the crust, spreading it evenly.
Top with the second pie crust, sealing the edges by pinching them together. Trim any excess dough, then cut small slits in the top to allow steam to escape during baking.
Brush the beaten egg over the top crust for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 6529 mg | 284% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 29.9 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 471 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3192 mg | 68% | |
*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.
