Laura's Chicken Pot Pie

Warm, comforting, and packed with flavor, Laura's Chicken Pot Pie is the ultimate classic dinner recipe for cozy family meals. Featuring a rich, creamy filling of shredded chicken, sautéed vegetables, and aromatic thyme enveloped in a buttery, flaky crust, this pot pie is pure comfort food. With a convenient mix of wholesome ingredients like tender carrots, celery, and peas, plus the option to use store-bought or homemade pie crust, it's both hearty and effortlessly approachable. Perfectly golden and bubbling straight from the oven, this savory pie is ready in just an hour, making it an excellent choice for weeknight dinners or casual gatherings. Serve this irresistible chicken pot pie with a side salad for a complete and satisfying meal!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 0.33 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups shredded cooked chicken
• 1 cup frozen peas
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 9-inch rounds store-bought or homemade pie crust
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened.

Step 3

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to cook out the raw flour taste.

Step 4

Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring frequently, until thickened.

Step 5

Stir in the shredded chicken, frozen peas, thyme, salt, and black pepper. Cook for 2–3 more minutes until well combined. Remove from heat and let the filling cool slightly.

Step 6

Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any overhang.

Step 7

Pour the chicken and vegetable filling into the prepared pie crust.

Step 8

Place the second pie crust over the filling. Trim and crimp the edges together to seal, then cut a few small slits in the top crust to allow steam to escape.

Step 9

Brush the beaten egg over the top crust to give it a golden, shiny finish.

Step 10

Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Let the chicken pot pie cool for 10–15 minutes before serving to ensure the filling thickens properly.

Nutrition Facts

Serving size	(2349.3g)

Amount per serving	% Daily Value*
Calories	4354.7

Total Fat 218.8g	0%
Saturated Fat 78.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 743.8mg	0%
Sodium 6450.5mg	0%
Total Carbohydrate 386.6g	0%
Dietary Fiber 23.1g	0%
Total Sugars 46.9g
Protein 213.3g	0%

Vitamin D 147.4IU	0%
Calcium 661.2mg	0%
Iron 25.0mg	0%
Potassium 3617.1mg	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: 45.1%

Protein: 19.5%

Carbs: 35.4%