Joy's Chicken Pot Pies

Dive into the ultimate comfort food with *Joy’s Chicken Pot Pies*, a soul-warming dish packed with savory flavors and hearty ingredients. This recipe features tender, seasoned chicken, a medley of vibrant vegetables—carrots, celery, onions, and peas—and a rich, creamy sauce infused with aromatic thyme and parsley. Nestled between golden, flaky pie crusts, this classic pot pie promises layers of texture and taste that are both satisfying and nostalgic. Perfectly baked to perfection in under an hour and brushed with an egg wash for that irresistible glossy finish, these pot pies are versatile enough for family dinners or meal prep when using individual ramekins. Whether you’re craving a cozy weeknight meal or a crowd-pleasing dish, Joy’s Chicken Pot Pies are sure to deliver timeless comfort in every bite!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 medium Carrots, peeled and diced
• 2 stalks Celery, diced
• 1 cup Frozen peas
• 1/3 cup All-purpose flour
• 2 cups Chicken broth
• 3/4 cup Heavy cream
• 1 teaspoon Fresh thyme, chopped
• 2 tablespoons Fresh parsley, chopped
• 2 pieces Prepared pie crusts (store-bought or homemade)
• 1 large Egg, beaten
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with half of the salt and black pepper.

Step 3

In a large skillet, heat olive oil over medium heat. Cook the chicken for 6–8 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and let it cool. Shred or dice the chicken into bite-sized pieces.

Step 4

In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the flour, and cook for 1–2 minutes until the mixture forms a paste.

Step 6

Slowly pour in the chicken broth while whisking constantly to create a smooth sauce. Add the heavy cream, thyme, parsley, and remaining salt and pepper. Mix well and bring to a gentle simmer.

Step 7

Fold the shredded chicken and frozen peas into the sauce. Let the filling cook for another 2–3 minutes, then remove from heat and let it cool slightly.

Step 8

Roll out the prepared pie crusts if necessary. Use one crust to line a 9-inch pie dish (or divide for individual ramekins if making mini pies).

Step 9

Pour the cooled filling into the crust-lined dish.

Step 10

Place the second pie crust over the top, trimming any excess. Crimp the edges with a fork or your fingers to seal. Cut small slits in the top crust to allow steam to escape.

Step 11

In a small bowl, whisk together the beaten egg and water. Brush this mixture over the top crust for a golden, glossy finish.

Step 12

Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

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

Nutrition Facts

Serving size	(1847.2g)

Amount per serving	% Daily Value*
Calories	2843.9

Total Fat 183.3g	0%
Saturated Fat 83.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 784.8mg	0%
Sodium 4498.1mg	0%
Total Carbohydrate 143.8g	0%
Dietary Fiber 20.0g	0%
Total Sugars 26.9g
Protein 143.6g	0%

Vitamin D 43.5IU	0%
Calcium 315.3mg	0%
Iron 14.3mg	0%
Potassium 2850.9mg	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: 58.9%

Protein: 20.5%

Carbs: 20.5%