Classic Chicken and Vegetable Savory Pie

Warm, comforting, and loaded with flavor, this Classic Chicken and Vegetable Savory Pie is the ultimate crowd-pleaser for family dinners or cozy nights at home. Encased in a flaky golden pie crust, the filling features tender chicken breast, hearty carrots, celery, and sweet peas simmered in a creamy thyme-infused sauce. This homemade chicken pot pie recipe combines simple ingredients with classic techniques, like sautéing fresh vegetables and thickening the creamy chicken filling with a touch of flour. Topped with a beautifully crimped crust and brushed with a glossy egg wash, it bakes to perfection in just 35 minutes. Serve this savory delight as the centerpiece of your meal for a satisfying, home-cooked classic everyone will love.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 sheet Pie crust
• 2 tablespoon Olive oil
• 500 grams Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cloves Garlic
• 1 medium Onion
• 2 medium Carrot
• 2 Celery stalks
• 1 cup Frozen peas
• 2 tablespoon Flour
• 1.5 cup Chicken broth
• 0.5 cup Heavy cream
• 1 teaspoon Fresh thyme
• 1 large Egg
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Season the chicken breasts with salt and black pepper on both sides.

Step 4

Cook the chicken in the skillet until browned and cooked through, about 7-8 minutes per side. Remove from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and chopped onion, cooking until the onion is translucent, about 3-4 minutes.

Step 6

Add the sliced carrots and chopped celery, cooking for another 5 minutes until the vegetables are just tender.

Step 7

Stir in the frozen peas and cook for 2 more minutes.

Step 8

Dice the cooked chicken and return it to the skillet with the vegetables.

Step 9

Sprinkle flour over the chicken and vegetables, stirring to coat evenly.

Step 10

Gradually mix in chicken broth and heavy cream. Add fresh thyme and stir constantly until the mixture begins to thicken, about 5 minutes. Remove from heat.

Step 11

Roll out one sheet of pie crust on a lightly floured surface into a circle large enough to fit in your pie plate. Place it into the pie plate and trim any excess.

Step 12

Pour the chicken and vegetable filling into the pie crust.

Step 13

Roll out the second sheet of pie crust and place it over the top of the filling. Trim, fold, and crimp the edges to seal.

Step 14

Beat the egg with 1 tablespoon of water to create an egg wash, and brush it over the top of the pie crust.

Step 15

Cut a few small slits in the top crust to allow steam to escape during baking.

Step 16

Bake in the preheated oven for 30-35 minutes, until the crust is golden and the filling is bubbling.

Step 17

Allow the pie to cool for 10 minutes before serving. Enjoy your hearty chicken and vegetable savory pie!

Nutrition Facts

Serving size	(1859.4g)

Amount per serving	% Daily Value*
Calories	2880.1

Total Fat 157.3g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat 16.0g
Cholesterol 815.1mg	0%
Sodium 6330.7mg	0%
Total Carbohydrate 173.3g	0%
Dietary Fiber 16.1g	0%
Total Sugars 31.7g
Protein 174.7g	0%

Vitamin D 53.8IU	0%
Calcium 282.4mg	0%
Iron 11.9mg	0%
Potassium 2987.3mg	0%

*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.

Source of Calories

Fat: 50.4%

Protein: 24.9%

Carbs: 24.7%