Yummiest Chicken Pot Pie
Indulge in pure comfort with the "Yummiest Chicken Pot Pie," a dish that wraps every bite in a golden, flaky crust and fills it with rich, creamy goodness. This classic recipe combines tender shredded chicken, vibrant vegetables like carrots, celery, and peas, and a luscious homemade sauce infused with savory seasonings like thyme and black pepper. Perfectly encased between two buttery pie crusts and brushed with a glossy egg wash, this pot pie bakes to bubbly perfection in just under an hour. Ideal for family dinners or cozy gatherings, it's a hearty, soul-warming meal that’s easy to prepare and destined to become a household favorite. Whether you’re using store-bought crusts or crafting your own, this recipe promises wholesome comfort food at its finest.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Whole milk
- 3 cups Cooked chicken, shredded or diced
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 Pie crusts (refrigerated or homemade)
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes until the vegetables are softened.
Sprinkle the flour over the cooked vegetables and stir well, cooking for 1–2 minutes to remove the raw taste of the flour.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Cook, stirring frequently, until the sauce thickens, about 3–5 minutes.
Add the cooked chicken, frozen peas, salt, black pepper, and dried thyme. Stir well to combine and remove from heat.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden, shiny finish.
Place the pie dish on a baking sheet to catch any drips and bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pie cool for 10–15 minutes before slicing and serving. Enjoy your Yummiest Chicken Pot Pie!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 744 mg | 16% | |
*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.
