Melt in Your Mouth Chicken Pan Pie
Indulge in the ultimate comfort food with this Melt in Your Mouth Chicken Pan Pie, a hearty classic reimagined for maximum flavor and ease. Tender, golden-brown chicken breasts are shredded and combined with a rich, creamy filling featuring sautéed onions, carrots, and peas, all enveloped in a luscious, velvety sauce made from chicken broth and heavy cream. Wrapped in a perfectly flaky pie crust and baked to golden perfection, this dish is a crowd-pleaser that’s both homestyle and elegant. Whether you’re looking for a cozy weeknight dinner or a comforting dish for entertaining, this chicken pot pie delivers on flavor and satisfaction. Ready in just over an hour, it’s the ideal recipe for bringing warmth and heartiness to your table. Keywords: chicken pan pie, creamy chicken pie, homemade pot pie, comfort food recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 2 store-bought or homemade rounds pie crust dough
- 1 piece egg yolk
- 1 teaspoon water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, onion powder, and garlic powder on both sides.
Heat 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken breasts for 6–7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside to cool. Shred the chicken into bite-sized pieces once cooled.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and carrots, and sauté for 4–5 minutes, or until softened.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken, about 3–4 minutes.
Stir in the heavy cream, frozen peas, and shredded chicken. Cook for another 2–3 minutes until heated through. Adjust seasoning with additional salt and pepper, if needed. Set the filling aside.
Roll out one round of pie crust and fit it into a 9-inch pie pan. Trim any excess dough hanging over the edges.
Pour the chicken filling evenly into the pie crust.
Place the second round of pie crust on top. Pinch together the edges to seal them and create a decorative flute, if desired. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk the egg yolk with water. Brush this mixture over the top crust to give it a golden, glossy finish.
Bake the pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Let the pie cool for 10 minutes before slicing and serving. Enjoy your Melt in Your Mouth Chicken Pan Pie!
Nutrition Facts
Calories |
6320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.5 g | 457% | |
| Saturated Fat | 157.4 g | 787% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 7886 mg | 343% | |
| Total Carbohydrate | 574.5 g | 209% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 41.3 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 339 mg | 26% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2876 mg | 61% | |
*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.
