Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy

Get ready to savor comfort food at its finest with this Creamy Chicken Pot Pie recipe—a hearty, oven-baked classic that's both easy and irresistibly delicious. Perfect for busy weeknights, this recipe features a rich, velvety filling made with tender shredded chicken, sautéed vegetables, frozen peas, and a creamy chicken broth base, all wrapped in a flaky, golden pie crust. With just 20 minutes of prep time, the combination of juicy chicken, fragrant thyme, and a buttery crust creates a symphony of flavors in every bite. Whether you're feeding a family or indulging in leftovers the next day, this creamy pot pie is the ultimate crowd-pleaser. Try it today and discover the easiest way to transform simple ingredients into a warm, homemade masterpiece!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 tablespoons Unsalted butter
• 5 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 1 cup Frozen peas
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 medium Onion, diced
• 2 cloves Garlic cloves, minced
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 2 sheets Refrigerated pie crusts
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (205°C).

Step 2

Season the chicken breasts with a pinch of salt and pepper. Cook them in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Once done, shred the chicken with two forks and set aside.

Step 3

In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 minutes until the vegetables are softened. Add the garlic and cook for another minute.

Step 4

Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Simmer the mixture until it thickens, about 5 minutes.

Step 6

Stir in the shredded chicken, frozen peas, salt, pepper, and dried thyme. Let the filling simmer on low heat for 3-5 minutes, then remove from the heat.

Step 7

Unroll the refrigerated pie crusts. Use one crust to line the bottom of a 9-inch pie dish, allowing the edges to hang over slightly.

Step 8

Pour the chicken and vegetable filling into the pie crust. Cover it with the second pie crust, trimming any excess dough. Pinch the edges together to seal the pie, and cut a few small slits in the top crust to allow steam to escape.

Step 9

Brush the top of the pie with the beaten egg for a golden and glossy finish.

Step 10

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2214.5g)

Amount per serving	% Daily Value*
Calories	4092.8

Total Fat 267.5g	0%
Saturated Fat 121.5g	0%
Polyunsaturated Fat 0g
Cholesterol 844.8mg	0%
Sodium 5946.8mg	0%
Total Carbohydrate 266.4g	0%
Dietary Fiber 26.8g	0%
Total Sugars 31.9g
Protein 157.8g	0%

Vitamin D 43.5IU	0%
Calcium 373.8mg	0%
Iron 17.6mg	0%
Potassium 3148.5mg	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: 58.7%

Protein: 15.4%

Carbs: 26.0%