Disney's 50's Prime Time Cafe Chicken Pot Pie

Transport your taste buds back in time with Disney's 50's Prime Time Cafe Chicken Pot Pie, a nostalgic comfort food classic brimming with creamy, savory flavors. This hearty dish features tender, shredded chicken, a medley of vibrant vegetables like peas, carrots, and celery, and a rich, velvety sauce made from a blend of chicken broth, milk, and heavy cream. Topped with a flaky, buttery pie crust brushed with a glossy egg wash, this pot pie is baked to golden perfection for a warm, satisfying meal. Whether served bubbling hot in individual ramekins or as one large pie, this recipe is perfect for feeding a crowd or indulging in a cozy family dinner. Ideal for fans of nostalgic comfort foods, chicken pot pie, and Disney-inspired recipes, this dish combines rustic charm with timeless flavor.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breast
• 3 cups Chicken broth
• 6 tablespoons Unsalted butter
• 6 tablespoons All-purpose flour
• 1.5 cups Whole milk
• 0.5 cups Heavy cream
• 1 cup Frozen peas
• 1 cup Diced carrots
• 1 cup Diced onion
• 1 cup Diced celery
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 1 sheet Pie dough, rolled
• 1 piece Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium saucepan, place the chicken breasts and cover them with chicken broth. Bring to a gentle simmer over medium heat and cook until the chicken is cooked through, about 15-20 minutes.

Step 3

Remove the chicken from the broth and shred it into bite-sized pieces using two forks. Set aside. Reserve the chicken broth for later use.

Step 4

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots, and sauté until they begin to soften, about 5-7 minutes.

Step 5

Stir in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, to eliminate any raw flour taste.

Step 6

Gradually whisk in the reserved chicken broth, milk, and heavy cream. Cook, stirring frequently, until the mixture thickens, about 5-7 minutes.

Step 7

Add the shredded chicken, frozen peas, thyme, salt, and black pepper to the pot. Stir until everything is well combined and heated through. Remove from heat.

Step 8

Spoon the chicken and vegetable filling into individual ramekins or a large pie dish.

Step 9

Roll out the pie dough and place it over the top of the ramekins or pie dish, trimming any excess dough. Press the edges of the dough to seal and make a few small slits on top to allow steam to escape.

Step 10

Brush the dough with the beaten egg to create a glossy, golden crust while baking.

Step 11

Place the ramekins or pie dish on a baking sheet to catch any spills, and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Remove from the oven and let the pot pie cool for 5-10 minutes before serving.

Nutrition Facts

Serving size	(2784.4g)

Amount per serving	% Daily Value*
Calories	3896.9

Total Fat 221.8g	0%
Saturated Fat 109.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 921.5mg	0%
Sodium 6084.0mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 25.1g	0%
Total Sugars 50.3g
Protein 205.0g	0%

Vitamin D 224.7IU	0%
Calcium 843.5mg	0%
Iron 18.8mg	0%
Potassium 4163.3mg	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: 51.7%

Protein: 21.2%

Carbs: 27.0%