Starvin Guy Chicken Pie
Indulge in pure comfort food bliss with this hearty and satisfying Starvin Guy Chicken Pie! Packed with tender shredded chicken, vibrant vegetables like carrots, celery, and peas, and smothered in a rich, creamy sauce, this savory pie is encased in a flaky, buttery double crust that bakes to golden perfection. With simple ingredients and an approachable cooking technique, this recipe brings the warmth of a home-cooked meal to your table in just over an hour. Perfect for cozy family dinners or meal-prep Sundays, this dish is a flavorful classic that will have everyone coming back for seconds. Try this easy chicken pot pie recipe today and transform everyday ingredients into a show-stopping meal!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium (diced) onion
- 2 medium (diced) carrots
- 2 pieces (diced) celery stalks
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 0.5 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 rolls refrigerated pie crust
- 1 large (beaten) egg
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper, then cook them in the skillet until golden and cooked through, about 5-7 minutes per side. Remove from the pan and set aside to cool.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, then sauté for 5 minutes until softened.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to create a roux.
Gradually pour in the chicken stock while whisking to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.
Stir in the heavy cream, frozen peas, salt, pepper, and thyme. Cook for another 2 minutes, then remove from heat.
Shred the cooked chicken breasts into bite-sized pieces and mix them into the creamy filling.
Unroll one pie crust and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the chicken filling into the pie crust, spreading it out evenly.
Unroll the second pie crust and place it over the filling. Pinch the edges together to seal the pie, then trim any excess dough.
Cut a few small slits in the top crust to allow steam to escape while baking.
Brush the beaten egg over the top crust for a shiny, 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.
Let the pie cool for at least 10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
3901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 5634 mg | 245% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 42.6 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 479 mg | 37% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2665 mg | 57% | |
*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.
