Incredible Chicken Pot Pie
Sink into pure comfort with this Incredible Chicken Pot Pie, a hearty, homestyle classic that’s perfect for cozy dinners. Packed with tender shredded chicken, a medley of vibrant vegetables like carrots, peas, and corn, and wrapped in a flaky, golden pie crust, this recipe delivers a perfect balance of savory flavors and creamy textures. The rich, velvety filling comes together with a base of butter, sautéed aromatics, chicken broth, and a touch of milk, seasoned effortlessly with thyme and parsley. Whether you use a store-bought or homemade crust, this dish is easy to prepare in just over an hour, making it an excellent choice for weeknight meals or special gatherings. Serve this wholesome chicken pot pie for a soul-warming meal that everyone will adore.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrots
- 2 diced celery stalks
- 2 minced garlic cloves
- 0.333 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 cups (shredded or diced) cooked chicken breast
- 1 cup frozen peas
- 1 cup frozen corn
- 2 sheets store-bought or homemade pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir until evenly coated, cooking for 1-2 minutes to remove any raw flour taste.
Gradually whisk in the chicken broth and milk. Stir constantly to prevent lumps, and bring the mixture to a simmer. Cook until thickened, about 5-7 minutes.
Stir in the thyme, parsley, salt, and black pepper. Adjust the seasoning to taste.
Add the shredded chicken, frozen peas, and frozen corn to the skillet. Stir to combine and remove from heat. Set the filling aside.
Roll out one sheet of pie crust and fit it firmly into a 9-inch pie dish.
Spoon the chicken and vegetable filling into the pie crust, spreading it out evenly.
Roll out the second sheet of pie crust and place it over the filling. Trim and crimp the edges to seal the pie.
Cut a few small slits in the top crust to allow steam to escape during baking.
In a small bowl, beat the egg with the water to create an egg wash. Brush it over the top crust for a golden finish.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie cool for 10-15 minutes before serving. Enjoy this incredible comfort food with family or friends!
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 5497 mg | 239% | |
| Total Carbohydrate | 425.9 g | 155% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 57.4 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 735 mg | 57% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3210 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.
