New England Chicken Pot Pie
Cozy up to the ultimate comfort food with this New England Chicken Pot Pie, a homey classic brimming with rich, hearty flavors. Tender shredded chicken, sautéed vegetables, and sweet peas are enveloped in a luscious, creamy sauce, seasoned with fresh thyme for a fragrant touch. Encased in a flaky, golden pie crust brushed with an irresistible egg wash finish, each slice delivers a satisfying bite of indulgence. Perfect for family dinners or a crowd-pleasing potluck, this easy-to-make recipe combines homemade charm with a hint of New England nostalgia. With minimal prep time and wholesome, pantry-friendly ingredients, this savory delight is your go-to dish for comfort and convenience.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 2 cloves Fresh garlic, minced
- 3 cups Cooked chicken, shredded
- 0.25 cup All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Pie crust, refrigerated or homemade
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt 4 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
Add the diced onion, carrots, and celery to the skillet, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded chicken to the skillet and mix with the vegetables.
Sprinkle 1/4 cup of flour over the mixture, and stir constantly for 1-2 minutes to evenly coat the vegetables and chicken.
Gradually pour in 2 cups of chicken stock while stirring to prevent lumps. Bring the mixture to a simmer until it thickens slightly, about 4-5 minutes.
Stir in 1/2 cup of heavy cream, 1 cup of peas, 1 teaspoon of thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and remove from heat.
Transfer the filling to a deep 9-inch pie dish.
Roll out the pie crust, if needed, and lay it over the top of the dish. Trim any excess crust, and crimp the edges to seal.
Cut a few small slits in the top of the crust to allow steam to escape.
Brush the top of the crust with the beaten egg to achieve a golden finish when baked.
Place the pie dish on a baking sheet to catch any spills, and bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Allow the pot pie to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 508 mg | 11% | |
*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.
