Lori's Chicken Pot Pie

Savor the ultimate comfort food with Lori's Chicken Pot Pie, a hearty classic packed with tender chicken, vibrant vegetables, and a velvety, herb-infused gravy encased in a flaky, golden pie crust. Perfectly seasoned with thyme and parsley, this homemade pot pie is made entirely from scratch, using wholesome ingredients like diced carrots, celery, and sweet peas, complemented by a creamy chicken broth base. With an easy-to-follow method and impressive results, it's the ideal meal for weeknight dinners or cozy family gatherings. Serve hot for a truly satisfying dish that brings warmth and nostalgia to your table.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pieces (about 1 lb) Chicken breast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium, chopped Yellow onion
• 2 medium, diced Carrots
• 2 medium, diced Celery stalks
• 1 cup Frozen peas
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 0.5 cup Whole milk
• 1 teaspoon Dried thyme
• 1 teaspoon Dried parsley
• 2 rolls Refrigerated pie crusts
• 1 large (for egg wash) Egg
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked. Remove from the skillet and set aside to cool, then shred into bite-sized pieces.

Step 4

In the same skillet, add the chopped onion, diced carrots, and diced celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Stir in the frozen peas and cook for another 2 minutes.

Step 6

Sprinkle the flour over the cooked vegetables and stir until fully incorporated. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Slowly add the chicken broth and stir constantly to prevent lumps. Then add the whole milk and stir until the mixture thickens, about 3-4 minutes.

Step 8

Stir in the shredded chicken, thyme, parsley, and the remaining salt and pepper. Remove the skillet from heat and let the filling cool slightly.

Step 9

Fit one of the pie crusts into a 9-inch pie dish, pressing it gently against the bottom and sides.

Step 10

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

Step 11

Place the second pie crust over the filling. Trim any excess dough, then press the edges together to seal. You can crimp the edges with a fork or your fingers for a decorative touch.

Step 12

Cut a few small slits in the top crust to allow steam to escape during baking.

Step 13

In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash evenly over the top crust for a golden finish.

Step 14

Place the pot pie 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 and the filling is bubbling.

Step 15

Remove the pie from the oven and let it rest for 10 minutes before serving. Enjoy your homemade chicken pot pie!

Nutrition Facts

Serving size	(2932.4g)

Amount per serving	% Daily Value*
Calories	4021.9

Total Fat 194.7g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 9.3g
Cholesterol 1014.3mg	0%
Sodium 8886.1mg	0%
Total Carbohydrate 281.0g	0%
Dietary Fiber 31.5g	0%
Total Sugars 43.7g
Protein 310.1g	0%

Vitamin D 107.4IU	0%
Calcium 700.7mg	0%
Iron 19.5mg	0%
Potassium 5733.8mg	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: 42.6%

Protein: 30.1%

Carbs: 27.3%