Fuller's Chicken Pot Pie

Indulge in the cozy, comforting flavors of Fuller's Chicken Pot Pie, a timeless classic elevated with rich ingredients and a homemade touch. This hearty recipe combines tender, golden-seared chicken breasts with a medley of sautéed onions, carrots, and celery in a creamy, velvety sauce thickened with a buttery roux and infused with fresh thyme. Nestled between two perfectly flaky pie crusts, the filling is accented by vibrant peas and a hint of black pepper for a satisfying balance of savory flavors. Topped with a golden egg wash, the pie bakes to perfection, offering a warm, flaky crust that pairs beautifully with the rich, creamy interior. Ideal for a family meal or a cozy dinner party, this divine chicken pot pie is a crowd-pleasing dish that transforms simple ingredients into a heartwarming masterpiece.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 0.33 cup all-purpose flour
• 2 cups chicken broth
• 0.67 cup whole milk
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 sheets refrigerated pie crusts
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side, or until fully cooked. Remove from skillet and let rest for 5 minutes before dicing into small cubes.

Step 3

In the same skillet, heat the remaining tablespoon of olive oil and add the diced onions, carrots, and celery. Sauté for 5-7 minutes, until softened.

Step 4

Push the vegetables to one side of the skillet, and add the butter. Once melted, sprinkle in the flour and mix to form a paste. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.

Step 5

Add the diced chicken, peas, thyme, salt, and pepper to the skillet. Stir well and let the mixture simmer for 3-5 minutes, until it thickens. Remove from heat.

Step 6

Roll out one pie crust and place it in a 9-inch pie dish, pressing gently into the edges. Trim any excess dough hanging over the sides.

Step 7

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

Step 8

Cover the pie with the second crust. Trim excess dough and pinch the edges to seal. Cut small slits in the top crust to allow steam to escape.

Step 9

Brush the top crust with the beaten egg to achieve a golden-brown finish.

Step 10

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

Step 11

Remove from the oven and let cool for 10 minutes before serving. Enjoy your homemade Fuller's Chicken Pot Pie!

Nutrition Facts

Serving size	(2066.7g)

Amount per serving	% Daily Value*
Calories	3630.5

Total Fat 220.4g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 624.4mg	0%
Sodium 5844.2mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 24.8g	0%
Total Sugars 39.0g
Protein 162.1g	0%

Vitamin D 115.4IU	0%
Calcium 515.4mg	0%
Iron 16.9mg	0%
Potassium 3104.0mg	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: 53.4%

Protein: 17.4%

Carbs: 29.2%