My Famous Chicken Pot Pie
Warm, hearty, and brimming with flavor, My Famous Chicken Pot Pie is the ultimate comfort food that’s perfect for any occasion. This classic recipe features tender, golden-seared chicken breast and a medley of vibrant veggies—carrots, celery, peas, and onions—simmered in a rich, creamy sauce infused with fresh thyme. Encased in a buttery, flaky double crust and brushed with a glossy egg wash for that irresistible golden finish, this savory pie is baked to bubbling perfection in just under an hour. Whether you're serving it as a family dinner or impressing guests at your next gathering, this homemade chicken pot pie, with its velvety filling and rustic appeal, is sure to become a household favorite. Serve it warm, and savor every bite of this satisfying and nostalgic dish!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 medium-sized Yellow onion, diced
- 2 medium-sized Carrots, diced
- 2 stalks Celery, diced
- 1 cup Frozen peas
- 0.5 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 discs Pie crusts (store-bought or homemade)
- 1 piece Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium heat. Sear the chicken breasts for about 4 minutes on each side until golden brown. Remove from the skillet and set aside to cool. Once cool, shred the chicken into bite-sized pieces.
In the same skillet, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened (about 5-7 minutes). Stir in the frozen peas and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 3 minutes.
Stir in the heavy cream, shredded chicken, fresh thyme, and the remaining salt and pepper. Cook for 2 more minutes, then remove the skillet from heat. Let the filling cool slightly.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the cooled chicken and vegetable filling into the prepared pie crust.
Roll out the second pie crust and place it over the filling. Trim any excess and pinch the edges to seal the crust. Make a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a golden, shiny finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to rest for 10 minutes before slicing and serving. Enjoy your delicious chicken pot pie!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 475 mg | 10% | |
*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.
