Homemade Chicken Pot Pie
Indulge in the ultimate comfort food with this Homemade Chicken Pot Pie, a hearty and flavorful classic that combines a flaky, golden crust with a creamy, savory filling. Packed with tender shredded chicken, wholesome vegetables like carrots, celery, and peas, and delicately seasoned with thyme, this recipe delivers a comforting blend of rich textures and tastes. The creamy roux-based filling, made with butter, chicken broth, and milk, takes this dish to the next level of decadence. Perfect for feeding the family on weeknights or impressing guests at a gathering, this easy-to-follow recipe uses either store-bought or homemade pie crust for added convenience. Ready in just over an hour, this delicious chicken pot pie is sure to become a go-to favorite in your menu rotation.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet or pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are soft.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.
Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes.
Stir in the shredded chicken, frozen peas, salt, pepper, and dried thyme. Cook for another 2-3 minutes, then remove the skillet from the heat.
Place one pie crust into a 9-inch pie dish, pressing it gently to fit the dish. Trim any excess crust hanging over the edges.
Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.
Place the second pie crust on top of the filling, sealing the edges by crimping them with a fork or your fingers. Cut a few small slits in the top crust to allow steam to escape while baking.
Brush the top crust with the beaten egg to create a golden, glossy finish.
Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to cool for 5-10 minutes before slicing and serving. Enjoy your homemade chicken pot pie!
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 4669 mg | 203% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 37.7 g | ||
| Protein | 262.7 g | 525% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 683 mg | 53% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4309 mg | 92% | |
*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.
