Cristina's Chicken Pot Pie

Cozy up to the ultimate comfort food with Cristina's Chicken Pot Pie, a homemade classic that delivers rich, savory flavor in every bite. Featuring tender, shredded chicken, a medley of colorful vegetables like carrots, celery, and peas, and a velvety sauce infused with aromatic thyme and rosemary, this recipe strikes the perfect balance of hearty and wholesome. Enveloped in a flaky, golden pie crust and finished with an irresistible egg wash sheen, this dish is as visually appealing as it is delicious. Perfect for weeknight dinners or a family gathering, this pot pie comes together with just 30 minutes of prep time, making it manageable without sacrificing any of its made-from-scratch charm. Whether you're using store-bought pie crust for convenience or crafting your own, Cristina's Chicken Pot Pie is a guaranteed crowd-pleaser that brings warmth and nostalgia to your table.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 cup frozen peas
• 0.33 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 0.5 teaspoon dried thyme
• 0.25 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package store-bought or homemade pie crust
• 1 large egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a medium pot, bring water to a boil and cook the chicken breasts until fully cooked, about 15-20 minutes. Remove, shred with two forks, and set aside.

Step 3

In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic, carrots, and celery, and cook for another 5-6 minutes until the vegetables soften slightly.

Step 4

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

Step 5

Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.

Step 6

Add the shredded chicken, peas, thyme, rosemary, salt, and black pepper to the skillet. Stir well to combine and let the filling simmer for another 3-4 minutes. Remove from heat and let cool slightly.

Step 7

Roll out one pie crust into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Step 8

Pour the chicken filling into the prepared pie crust, spreading it out evenly.

Step 9

Roll out the second pie crust and place it over the filling. Pinch the edges to seal and tuck in excess dough for a clean edge. Use a knife to cut small slits in the center of the top crust to allow steam to escape.

Step 10

Brush the top crust with the beaten egg to ensure a golden finish.

Step 11

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Allow the pot pie to cool for 10-15 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1981.3g)

Amount per serving	% Daily Value*
Calories	2896.6

Total Fat 144.4g	0%
Saturated Fat 57.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 635.1mg	0%
Sodium 5220.1mg	0%
Total Carbohydrate 242.6g	0%
Dietary Fiber 20.3g	0%
Total Sugars 41.1g
Protein 159.6g	0%

Vitamin D 151.8IU	0%
Calcium 613.0mg	0%
Iron 16.2mg	0%
Potassium 3196.6mg	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: 44.7%

Protein: 22.0%

Carbs: 33.4%