Denise's Chicken Pot Pie

Warm, comforting, and packed with hearty flavor, Denise's Chicken Pot Pie is the perfect recipe for a cozy family dinner. This classic dish starts with tender, shredded chicken breast paired with a medley of sautéed vegetables like carrots, celery, peas, and onions, all enveloped in a creamy, herb-infused sauce made with chicken broth, milk, and a touch of thyme. Encased in a flaky, golden pie crust brushed with an egg wash for extra shine, this homemade pot pie is a true crowd-pleaser. Ready in just over an hour, it’s a great make-ahead meal that serves six generously, making it ideal for weeknight dinners or special gatherings. With its irresistible blend of creamy filling and buttery crust, this chicken pot pie is sure to become a cherished family favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 6 tablespoons Butter
• 1 medium Yellow onion, diced
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 cup Peas, frozen
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Dried thyme
• 2 rolls Prepared pie crusts
• 1 piece Egg, beaten (for crust wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the chicken breasts in a pot and cover them with water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken, allow it to cool, and then shred into bite-sized pieces.

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes, stirring occasionally.

Step 4

Stir in the flour and cook for 1-2 minutes to remove the raw taste, stirring constantly.

Step 5

Gradually pour in the chicken broth and milk, whisking to combine and prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

Step 6

Stir in the shredded chicken, peas, salt, pepper, and thyme. Remove the skillet from the heat and let the filling cool slightly.

Step 7

Roll out one of the pie crusts and place it into a 9-inch pie dish. Pour the chicken mixture into the prepared crust and spread it evenly.

Step 8

Place the second pie crust over the filling. Pinch the edges of the top and bottom crusts together to seal, and trim off any excess dough. Cut small slits in the center of the top crust to allow steam to escape.

Step 9

Brush the top crust with the beaten egg to create a golden, shiny finish.

Step 10

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

Step 11

Allow the pot pie to cool for 10 minutes before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1780.4g)

Amount per serving	% Daily Value*
Calories	2054.7

Total Fat 110.0g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 2.4g
Cholesterol 707.5mg	0%
Sodium 4893.3mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 33.4g
Protein 146.5g	0%

Vitamin D 164.3IU	0%
Calcium 597.7mg	0%
Iron 11.8mg	0%
Potassium 3124.9mg	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: 48.7%

Protein: 28.8%

Carbs: 22.4%