Pms Chicken Pot Pie
Indulge your cravings with this comforting and satisfying PMS Chicken Pot Pie, the ultimate mood-boosting dinner that's ready to soothe both your soul and taste buds. Packed with tender shredded chicken, a medley of colorful frozen vegetables, and a creamy, herb-infused sauce, this classic recipe takes comfort food to new heights. The buttery, flaky pie crust encases the hearty filling, while a golden egg wash finish adds a beautiful touch. With just 20 minutes of prep time, it's a stress-free meal ideal for weeknights or whenever you need a little extra coziness. Perfect for serving up to 6 people, this savory pie is a crowd-pleaser that offers warmth and simplicity in every bite. Whether you’re battling cravings or just looking for classic comfort food, this chicken pot pie is guaranteed to hit the spot.
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Recipe Information
Ingredients
- 2 cups Chicken breast (cooked and shredded)
- 2 cups Frozen mixed vegetables (peas, carrots, and corn)
- 4 tablespoons Unsalted butter
- 0.3333 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 sheets Refrigerated pie crust
- 1 large Egg (beaten)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat.
Stir in the all-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the chicken broth and heavy cream, cooking until the mixture thickens, about 3-4 minutes.
Add the shredded chicken, frozen mixed vegetables, salt, black pepper, and thyme to the skillet. Stir until the mixture is well combined.
Remove the skillet from heat and let the filling cool slightly.
Roll out one sheet of the pie crust and press it into the bottom of a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the chicken and vegetable filling into the prepared pie crust.
Roll out the second sheet of the pie crust and lay it over the filling. Trim, seal, and crimp the edges to secure. Cut 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 sheen when baked.
Place the pie dish on a baking sheet to catch any potential drips and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pot pie from the oven and let it cool for 10 minutes before serving.
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 6214 mg | 270% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 32.1 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 296 mg | 23% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2867 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.
