Delicious Chicken Pot Pie

Cozy up with a comforting classic by baking this Delicious Chicken Pot Pie, a hearty dish packed with tender shredded chicken, vibrant vegetables, and a creamy, savory filling encased in a buttery, flaky crust. Perfect for family dinners or special gatherings, this recipe features a medley of carrots, celery, and peas, simmered in a velvety roux made with chicken broth and milk, and seasoned with aromatic thyme. A golden pie crust brushed with beaten egg adds that irresistible crunch, while the simple oven-baked preparation makes it as convenient as it is satisfying. With just 20 minutes of prep time and a total cook time of 40 minutes, this homemade chicken pot pie is an easy, crowd-pleasing favorite that pairs wonderfully with a light green salad or warm dinner rolls.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 tablespoons Butter
• 1 medium Yellow onion, diced
• 2 large Carrots, diced
• 2 stalks Celery stalks, diced
• 1 cup Frozen green peas
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 0.5 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 pieces Refrigerated pie crusts
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a medium saucepan, boil the chicken breasts in water until fully cooked, about 15 minutes. Remove from heat, let cool slightly, and shred into bite-sized pieces.

Step 3

In a large skillet, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 5

Slowly whisk in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.

Step 6

Add the shredded chicken, frozen peas, salt, black pepper, and dried thyme to the skillet. Stir to combine and remove from heat.

Step 7

Place one pie crust into a 9-inch pie dish, pressing it gently to fit. Pour the chicken and vegetable filling into the crust, spreading it evenly.

Step 8

Place the second pie crust over the filling. Trim any excess dough and crimp the edges of the top and bottom crusts to seal.

Step 9

Using a sharp knife, cut several small slits in the top crust to allow steam to escape during baking.

Step 10

Brush the top crust with the beaten egg for a golden, flaky finish.

Step 11

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

Step 12

Let the chicken pot pie cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2042.4g)

Amount per serving	% Daily Value*
Calories	3364.3

Total Fat 188.0g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 623.4mg	0%
Sodium 6152.2mg	0%
Total Carbohydrate 273.6g	0%
Dietary Fiber 26.5g	0%
Total Sugars 39.1g
Protein 160.9g	0%

Vitamin D 106.1IU	0%
Calcium 483.1mg	0%
Iron 17.0mg	0%
Potassium 3206.0mg	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: 49.3%

Protein: 18.8%

Carbs: 31.9%