Sarah's Chicken Pot Pie

Warm, comforting, and made from scratch, Sarah's Chicken Pot Pie combines tender, juicy chicken breasts and a medley of fresh vegetables like carrots, celery, and peas in a rich, creamy thyme-infused sauce. Encased in a flaky, golden crust, this classic family dinner is both hearty and satisfying. With just 30 minutes of prep time, this recipe is ideal for busy weeknights or cozy gatherings, offering a homemade touch that beats any store-bought option. Perfectly seasoned and packed with flavor, this chicken pot pie is sure to become a cherished staple in your household. Pair it with a crisp side salad or serve it solo for the ultimate comfort food experience.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Olive oil
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 1 cup Frozen peas
• 1 teaspoon Fresh thyme leaves
• 0.5 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 2 sheets Prepared pie dough
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat and cook the chicken breasts for 6-8 minutes per side, or until fully cooked. Remove from the skillet, rest for 5 minutes, then dice into bite-sized pieces.

Step 3

In the same skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

Step 4

Stir in the thyme and frozen peas. Sprinkle the flour over the vegetables and mix well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 3-5 minutes, or until the sauce has thickened. Stir in the diced chicken and remove the skillet from the heat.

Step 6

Roll out one sheet of pie dough and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Step 7

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

Step 8

Roll out the second sheet of pie dough and carefully place it over the filling. Trim and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.

Step 9

Brush the top of the crust with the beaten egg for 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 bubbly.

Step 11

Remove from the oven and allow the pot pie to cool for 5-10 minutes before serving. Enjoy your homemade Sarah's Chicken Pot Pie!

Nutrition Facts

Serving size	(2255.7g)

Amount per serving	% Daily Value*
Calories	4480.9

Total Fat 286.4g	0%
Saturated Fat 133.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 844.8mg	0%
Sodium 6065.0mg	0%
Total Carbohydrate 299.7g	0%
Dietary Fiber 22.5g	0%
Total Sugars 33.2g
Protein 164.0g	0%

Vitamin D 43.5IU	0%
Calcium 328.7mg	0%
Iron 19.3mg	0%
Potassium 2950.1mg	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: 58.2%

Protein: 14.8%

Carbs: 27.0%