Pot Pie
Cozy up with this classic homemade pot pie, a comforting dish that combines a flaky golden crust with a creamy, hearty filling. Perfectly seasoned shredded chicken, tender peas, and a medley of sautéed carrots, celery, and onions are nestled in a luscious sauce made from chicken broth and milk, enhanced with a touch of thyme. Encased in a buttery double crust and baked to perfection, this savory pie is satisfying and easy to prepare, with just 20 minutes of prep time. Whether you’re serving it as a family dinner or saving leftovers for lunch, this pot pie is the ultimate comfort food. Try this easy chicken pot pie recipe today and bring warmth to your table!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 0.75 cup milk
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 package (top and bottom crust) prepared pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until they start to soften, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly.
Gradually add the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a gentle boil and stir until thickened, about 3-5 minutes.
Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Remove from heat and set aside.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the chicken and vegetable filling into the pie dish, spreading it evenly.
Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Trim any excess crust.
Cut a few small slits on the top crust to allow steam to escape.
Beat the egg with the water in a small bowl. Brush this egg wash lightly over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pot pie to cool for at least 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 6455 mg | 281% | |
| Total Carbohydrate | 377.6 g | 137% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 53.8 g | ||
| Protein | 287.2 g | 574% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 771 mg | 59% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5095 mg | 108% | |
*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.
