Miss Cecilia's Chicken Pot Pie

Experience the ultimate comfort food with Miss Cecilia’s Chicken Pot Pie—a classic dish elevated with a creamy, flavorful filling and a perfectly golden, flaky crust. Packed with tender shredded chicken, hearty vegetables like carrots, peas, and onions, and seasoned with a touch of thyme, this homemade pot pie strikes the perfect balance between savory richness and homestyle simplicity. The buttery roux-based sauce ties it all together, while the use of store-bought or homemade pie crust makes it adaptable for any skill level. With just 30 minutes of prep time and an irresistible aroma wafting from your oven, this cozy dinner is ideal for feeding a family of six or impressing guests. Perfect for weeknights or special occasions, Miss Cecilia’s Chicken Pot Pie will quickly become a beloved staple in your recipe collection.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 tablespoons butter
• 1 medium yellow onion, diced
• 2 cups carrots, peeled and diced
• 1 cup frozen peas
• 0.33 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 pieces pie crusts (store-bought or homemade)
• 1 piece egg, beaten

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 3

In a large skillet, melt butter over medium heat. Add diced onion and diced carrots. Sauté for 5-7 minutes, until softened and fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to create a roux.

Step 5

Gradually pour in the chicken broth while stirring constantly, ensuring no lumps remain. Then add the milk, continuing to stir, and cook until the mixture thickens (about 3-5 minutes).

Step 6

Season the mixture with salt, pepper, and thyme. Stir in the cooked, shredded chicken and frozen peas. Remove from heat and allow the filling to cool slightly.

Step 7

Roll out one pie crust and press it into a 9-inch pie dish, trimming the excess edges. Pour the chicken and vegetable filling into the crust.

Step 8

Cover the filling with the second pie crust. Pinch the edges of the top and bottom crusts together to seal, and trim any excess. Cut a few small slits in the top crust to allow steam to escape.

Step 9

Brush the top of the crust with beaten egg to create a golden finish.

Step 10

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

Step 11

Remove the pie from the oven and let it rest for 10 minutes before serving. Slice and enjoy Miss Cecilia's Chicken Pot Pie!

Nutrition Facts

Serving size	(2495.1g)

Amount per serving	% Daily Value*
Calories	4740.4

Total Fat 240.2g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 641.7mg	0%
Sodium 6746.4mg	0%
Total Carbohydrate 466.5g	0%
Dietary Fiber 31.8g	0%
Total Sugars 52.9g
Protein 180.2g	0%

Vitamin D 159.8IU	0%
Calcium 681.8mg	0%
Iron 24.1mg	0%
Potassium 3987.2mg	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: 45.5%

Protein: 15.2%

Carbs: 39.3%