Judi's Chicken Pot Pie

Judi's Chicken Pot Pie is the ultimate comfort food, blending tender shredded chicken, hearty vegetables like carrots, peas, and potatoes, and a lusciously creamy sauce seasoned with thyme, all encased in a flaky, golden pie crust. This homemade classic is a true labor of love, combining simple ingredients into a deeply satisfying dish that’s perfect for cozy weeknight dinners or special family gatherings. With just 25 minutes of prep and a warm, bubbling crust fresh from the oven after 40 minutes of bake time, it's easier than you think to serve up this timeless favorite. Whether you’re craving nostalgia or just a hearty, soul-warming meal, Judi's Chicken Pot Pie is a must-try.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces Chicken breast
• 4 tablespoons Unsalted butter
• 1/3 cup All-purpose flour
• 2 cups Chicken broth
• 1/2 cup Heavy cream
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Dried thyme
• 1 cup Carrots, diced
• 1 cup Frozen peas
• 1 cup Potatoes, peeled and diced
• 1 medium Onion, diced
• 2 9-inch Pie crusts
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pot, bring salted water to a boil. Add the chicken breasts and cook for 12-15 minutes, or until fully cooked. Remove from water, let cool slightly, then shred into bite-sized pieces.

Step 3

In the same pot, add potatoes and carrots to the boiling water and cook for 8-10 minutes until tender. Drain and set aside.

Step 4

In a large sauté pan, melt the butter over medium heat. Add the diced onions and cook for 3-4 minutes until translucent.

Step 5

Sprinkle the flour over the onions and whisk to combine, cooking for 1-2 minutes to eliminate the raw flour taste.

Step 6

Slowly pour in the chicken broth while whisking constantly to create a smooth sauce. Reduce the heat to low and add heavy cream, salt, pepper, and thyme. Stir to incorporate.

Step 7

Add the shredded chicken, cooked potatoes, carrots, and peas to the sauce, gently folding everything together.

Step 8

Place one pie crust in a 9-inch pie dish, pressing it gently into the base and edges. Pour the chicken and vegetable filling into the crust.

Step 9

Place the second pie crust over the top of the filling, sealing and crimping the edges with your fingers or a fork. Cut several small slits in the top crust for steam to escape.

Step 10

Brush the top crust with beaten egg for a golden finish.

Step 11

Place the pie dish on a baking sheet to catch any spills and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.

Step 12

Remove from the oven and let the pot pie cool for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2071.6g)

Amount per serving	% Daily Value*
Calories	4072.0

Total Fat 228.0g	0%
Saturated Fat 86.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 635.4mg	0%
Sodium 6196.1mg	0%
Total Carbohydrate 383.5g	0%
Dietary Fiber 27.7g	0%
Total Sugars 25.9g
Protein 123.9g	0%

Vitamin D 40IU	0%
Calcium 301.0mg	0%
Iron 19.4mg	0%
Potassium 3425.2mg	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: 50.3%

Protein: 12.1%

Carbs: 37.6%