The Best Pot Pie You Will Ever Eat
Savor the comforting, homestyle taste of "The Best Pot Pie You Will Ever Eat," a recipe brimming with tender shredded chicken, vibrant vegetables, and a creamy, savory filling encased in flaky golden pie crust. Perfectly seasoned with fresh parsley, a hint of black pepper, and a buttery richness, this pot pie is the ultimate crowd-pleaser for family dinners or cozy gatherings. Featuring an easy-to-follow method and the option to use store-bought or homemade pie crust, this dish combines classic flavors with a touch of convenience. Ready in just over an hour, this hearty, wholesome meal serves six and is guaranteed to become a staple in your comfort food repertoire. Try it once, and you’ll agree it’s the best chicken pot pie recipe you've ever had!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
Stir in the shredded chicken, frozen peas, parsley, salt, and black pepper. Remove from heat and set the filling aside.
Roll out one of the pie crusts and lay it into a 9-inch pie dish, ensuring it covers the bottom and sides of the dish.
Pour the filling into the pie crust, spreading it out evenly.
Place the second pie crust over the filling. Seal the edges by crimping with a fork or pinching with your fingers. Trim any excess crust hanging over the edges.
Cut a few small slits in the top crust to allow steam to escape while baking.
Brush the top crust with the beaten egg for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for 10 minutes before serving.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 39.3 g | ||
| Protein | 267.1 g | 534% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 709 mg | 55% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4407 mg | 94% | |
*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.
