Homemade Chicken Pot Pie with Herbed Gravy

Cozy up with the ultimate comfort food: *Homemade Chicken Pot Pie with Herbed Gravy*. This recipe combines tender, shredded chicken and a medley of hearty vegetables—like carrots, celery, russet potatoes, and sweet peas—nestled in a rich, velvety gravy infused with fresh thyme and parsley. Encased in a golden, flaky pie crust, this pot pie is perfectly seasoned and oven-baked to perfection. Ideal for family dinners or special gatherings, it delivers a savory blend of textures and flavors in every bite. With easy-to-follow instructions and the option to use pre-made or homemade pie dough, this classic dish is both approachable and impressive. Whether you're craving comfort food or looking to elevate your dinner table, this chicken pot pie promises to satisfy.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pieces (about 1 pound total) Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 1 medium (diced) Yellow onion
• 2 cloves (minced) Garlic cloves
• 2 medium (peeled and diced) Carrots
• 2 medium (diced) Celery stalks
• 1 medium (peeled and diced) Russet potato
• 1 cup Frozen peas
• 1/3 cup All-purpose flour
• 2 cups Chicken stock
• 1 cup Whole milk
• 1 teaspoon (chopped) Fresh thyme
• 1 tablespoon (chopped) Fresh parsley
• 1 teaspoon (or to taste) Salt
• 1/2 teaspoon (or to taste) Black pepper
• 2 sheets Pre-made pie dough (or homemade dough)
• 1 large (beaten, for egg wash) Egg

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and black pepper, then cook for 5-6 minutes per side, or until fully cooked. Remove from the skillet, let the chicken rest for 5 minutes, then shred into bite-sized pieces and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Sauté the diced onion, minced garlic, carrots, celery, and potato for about 5-7 minutes, or until the vegetables begin to soften.

Step 4

Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.

Step 5

Slowly whisk in the chicken stock and milk, making sure to smooth out any lumps. Add the fresh thyme, parsley, and a pinch more salt and pepper. Let the mixture simmer for 5-7 minutes, or until thickened.

Step 6

Stir in the shredded chicken and frozen peas. Mix everything well and check for seasoning. Remove the skillet from the heat and let the mixture cool slightly while preparing the crust.

Step 7

Roll out one sheet of pie dough and press it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Trim any excess dough.

Step 8

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

Step 9

Lay the second sheet of pie dough over the filling. Trim any excess, then pinch the edges together to seal. Cut a few small slits into the top crust to allow steam to escape.

Step 10

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

Step 11

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

Step 12

Let the pie cool for 10-15 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3607.0g)

Amount per serving	% Daily Value*
Calories	4962.8

Total Fat 233.9g	0%
Saturated Fat 88.8g	0%
Polyunsaturated Fat 5.0g
Cholesterol 1186.5mg	0%
Sodium 6000.3mg	0%
Total Carbohydrate 344.8g	0%
Dietary Fiber 31.9g	0%
Total Sugars 53.8g
Protein 371.0g	0%

Vitamin D 170.2IU	0%
Calcium 882.3mg	0%
Iron 28.0mg	0%
Potassium 6309.4mg	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: 42.4%

Protein: 29.9%

Carbs: 27.8%