Veggie and Chicken Pot Pie
Savor the comforting flavors of home with this Veggie and Chicken Pot Pie, a golden-crusted masterpiece packed with tender chicken, vibrant vegetables, and a creamy, herb-infused filling. Featuring a hearty medley of carrots, celery, peas, and onion, this classic dish combines wholesome ingredients with a buttery, flaky pie crust for the ultimate crowd-pleasing meal. The recipe incorporates a rich roux made with chicken broth and whole milk to create a luscious, savory sauce, accented with aromatic thyme for a burst of flavor in every bite. Perfect for a cozy family dinner or a special gathering, this pot pie is easy to assemble and bakes to perfection in just 30 minutes. Whether you're tackling weeknight cooking or impressing guests, this recipe is a timeless go-to for a hearty and delicious homemade meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 medium carrots
- 2 medium celery stalks
- 1 cup frozen peas
- 1 medium yellow onion
- 4 tablespoons unsalted butter
- 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 leaves
- 2 pieces refrigerated pie crusts
- 1 large egg
- 1 tablespoon water
Instructions
Preheat the oven to 425°F (220°C).
Dice the chicken breast into small, bite-sized pieces. Peel and dice the carrots, thinly slice the celery, and finely chop the onion.
In a large skillet, melt 1 tablespoon of butter over medium heat and cook the chicken until lightly browned but not fully cooked, about 4 minutes. Remove the chicken and set it aside.
In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook until softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes to create a roux. Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Slowly pour in the milk, continuing to whisk until smooth.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.
Stir in the chicken, peas, salt, black pepper, and thyme. Simmer for another 2 minutes, then remove the skillet from the heat.
Roll out one of the refrigerated pie crusts and fit it into the bottom of a 9-inch pie dish. Pour the chicken and vegetable mixture into the pie crust.
Roll out the second pie crust and carefully lay it over the filling. Trim and crimp the edges to seal, then cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush this mixture over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 30 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 |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 42.5 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 608 mg | 47% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3188 mg | 68% | |
*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.
