One Crust Chicken Pot Pie
Cozy up with the ultimate comfort food: One Crust Chicken Pot Pie! This hearty dish combines tender, shredded chicken, vibrant vegetables like carrots, celery, and peas, and a luscious, creamy sauce all nestled beneath a flaky, golden-brown pie crust. Perfect for weeknight dinners or special family meals, this simplified version of the classic chicken pot pie saves time with its single-crust approach, while still delivering all the rich, satisfying flavors you crave. Ready in just 50 minutes, this recipe is perfect for feeding a crowd, offering six generous servings. Whether you're using store-bought crust or making your own, the buttery, crisp topping pairs beautifully with the savory filling. Serve it warm and let the rich aromas and melt-in-your-mouth texture of this dish create a comforting moment at your table.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 Celery stalk, diced
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Whole milk
- 2 cups Cooked chicken, shredded or diced
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 1 sheet Pie crust (store-bought or homemade)
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then, add the milk and continue to stir until the mixture is smooth and begins to thicken.
Add the cooked chicken, frozen peas, salt, pepper, and thyme to the skillet. Stir well to combine and let simmer for 3-5 minutes. Remove from heat.
Transfer the chicken filling mixture into a 9-inch pie dish, spreading it out evenly.
Roll out the pie crust and place it over the filling. Trim any excess dough, leaving a slight overhang, and crimp the edges to seal.
Cut a few small slits in the pie crust to allow steam to escape during baking.
Brush the beaten egg over the top of the crust to ensure a golden-brown finish.
Place the pie dish on a baking sheet to catch any spills, then bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
Remove the pot pie from the oven and let it cool for 5-10 minutes before serving.
Slice and serve warm. Enjoy!
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 5427 mg | 236% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 38.1 g | ||
| Protein | 195.0 g | 390% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 654 mg | 50% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3640 mg | 77% | |
*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.
