Super Yummy Chicken Pot Pie
Dive into comfort food heaven with this irresistibly flaky, golden-brown **Super Yummy Chicken Pot Pie**! Packed with tender chunks of shredded chicken, vibrant vegetables like peas, carrots, and corn, and a luscious creamy sauce infused with aromatic thyme and rosemary, this classic dish is a true crowd-pleaser. Topped with a buttery, golden crust, this homemade pot pie is surprisingly easy to make, with the option of using store-bought or homemade pie dough for convenience. Perfect for a cozy family dinner or make-ahead meal, this recipe comes together in just over an hour and serves six hearty portions. Whether you're craving a warming dish on a chilly evening or looking to impress guests with a rustic favorite, this chicken pot pie is sure to satisfy.
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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
- 1 cup whole milk
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 3 cups, shredded or diced cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 9-inch rounds, store-bought or homemade pie crust dough
- 1 large, beaten (for egg wash) egg
Instructions
Preheat your oven to 400°F (200°C).
In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften.
Sprinkle the flour over the vegetables and stir for 1-2 minutes, allowing the raw flour to cook off.
Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue cooking for 4-5 minutes, or until the mixture thickens into a creamy sauce.
Stir in the dried thyme, dried rosemary, salt, and black pepper. Taste and adjust the seasoning as needed.
Mix in the shredded or diced chicken, frozen peas, and frozen corn. Remove the saucepan from heat and set aside.
Roll out one pie crust round and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the chicken and vegetable mixture into the pie crust, spreading it out evenly.
Place the second pie crust round over the filling. Trim the edges, seal them together by crimping, and cut small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg to achieve a golden, shiny finish.
Place the pie dish 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 bubbling.
Let the pot pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 651 mg | 14% | |
*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.
