Roasted Chicken Pot Pie
Comfort food reaches new heights with this Roasted Chicken Pot Pie, a cozy classic that combines tender roasted chicken with a rich, creamy filling loaded with fresh vegetables and fragrant thyme. Tucked into flaky, golden pie crusts, every bite is a harmony of buttery layers and hearty, savory goodness. Featuring shredded chicken, frozen peas, and a velvety sauce made from chicken broth and whole milk, this pot pie is an ideal way to use leftover roasted chicken or a store-bought rotisserie bird. With a prep-and-bake time of just over an hour, it’s a satisfying homemade dinner perfect for busy weeknights or weekend gatherings. Serve this comforting dish straight from the oven and watch as it quickly becomes a family favorite. Keywords: roasted chicken pot pie, savory comfort food, homemade pot pie with vegetables, best chicken pot pie recipe.
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Recipe Information
Ingredients
- 3 cups Roasted chicken (shredded or chopped)
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 medium Carrots (diced)
- 2 Celery stalks (diced)
- 1 cup Frozen peas
- 0.33 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 sheets Pie crust (store-bought or homemade)
- 1 Egg (beaten)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the peas and cook for an additional 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Add the salt, black pepper, and dried thyme. Stir and let the mixture thicken, about 3–5 minutes.
Stir in the shredded roasted chicken and remove the skillet from heat. Let the filling cool slightly.
Roll out one sheet of pie crust and press it into a 9-inch pie dish. Trim any excess dough around the edges.
Pour the cooled filling into the prepared pie crust.
Roll out the second sheet of pie crust and lay it over the filling. Pinch the edges to seal and trim any excess dough.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with beaten egg for a golden, shiny finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35–40 minutes, or until the crust is golden and the filling is bubbly.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 795 mg | 17% | |
*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.
