Old Fashioned Chicken Pot Pie
Savor the comforting flavors of an Old Fashioned Chicken Pot Pie, a timeless recipe that brings childhood nostalgia to your dinner table. This hearty dish is filled with tender shredded chicken, a medley of fresh vegetables like carrots, celery, and peas, and a rich, creamy homemade sauce infused with aromatic thyme. All of this deliciousness is enveloped in a flaky, golden pie crust for the ultimate savory experience. Perfect for family gatherings or an intimate weeknight meal, this classic chicken pot pie is easy to prepare with just 30 minutes of prep time and an inviting bake in the oven. It's a one-dish wonder that’s both satisfying and crowd-pleasing, ideal for cozy comfort food cravings.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups (diced) Carrots
- 1 cup (sliced) Celery
- 1 cup Frozen peas
- 1 large (diced) Potato
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 2 sheets Pie crust dough (store-bought or homemade)
- 1 large (beaten, for egg wash) Egg
Instructions
Preheat your oven to 400°F (200°C).
Cook the chicken breasts in a pot of boiling, salted water for 12–15 minutes or until fully cooked. Remove from water, let cool slightly, and shred into bite-sized pieces.
While the chicken is cooking, dice the carrots, celery, and potato into small pieces.
In a large skillet or saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 1–2 minutes until golden.
Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the salt, pepper, dried thyme, and shredded chicken. Add the diced carrots, celery, potato, and peas. Mix until everything is evenly coated in the sauce. Remove from heat and set aside to cool slightly.
Roll out one sheet of pie crust dough and place it into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
Pour the chicken and vegetable filling into the pie shell, spreading it evenly.
Roll out the second sheet of pie crust dough and place it over the filling. Pinch or crimp the edges of the bottom and top crusts together to seal the pie.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg using a pastry brush to give it a golden finish.
Place the pie on the middle rack of the oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for 10–15 minutes before slicing and serving.
Nutrition Facts
Calories |
4504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 7267 mg | 316% | |
| Total Carbohydrate | 386.7 g | 141% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 50.6 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 695 mg | 53% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4880 mg | 104% | |
*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.
