Yankee Chicken Pot Pie
Cozy, comforting, and irresistibly hearty, Yankee Chicken Pot Pie is the ultimate comfort food that combines creamy, savory filling with a golden, flaky crust. Packed with tender shredded chicken, vibrant peas, carrots, celery, and sweet pearl onions, this recipe delivers a rich medley of classic New England flavors. The luscious gravy is made from scratch with a roux of butter and flour, enhanced by chicken broth, creamy milk, and a touch of garlic for an irresistible depth of flavor. A store-bought or homemade pie crust makes this dish both approachable and satisfying, while a glossy egg wash ensures a beautifully golden crust. Perfect for family dinners or cozy gatherings, this easy chicken pot pie recipe will quickly become a household favorite. Serve it fresh from the oven alongside a crisp green salad for a truly comforting meal that warms the soul.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen pearl onions
- 2 large pie crust (store-bought or homemade)
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large saucepan, melt the butter over medium heat.
Whisk in the flour to make a roux and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually add the chicken broth while whisking, ensuring no lumps form, then add the milk. Continue cooking and whisking until the mixture thickens, about 5-6 minutes.
Stir in the salt, black pepper, and garlic powder to season the gravy.
Add the shredded chicken, peas, carrots, celery, and pearl onions to the thickened gravy. Mix gently to combine and remove from heat.
Roll out one pie crust and press it into a 9-inch pie dish. Trim any excess dough around the edges.
Pour the chicken filling into the prepared crust, spreading it evenly.
Roll out the second pie crust and lay it over the top of the filling. Trim the edges, crimp the two crusts together, and cut 4-5 small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture evenly over the top crust for a golden finish.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 40-45 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 10-15 minutes before serving.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 5717 mg | 249% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 41.3 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 764 mg | 59% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4776 mg | 102% | |
*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.
