Sarah Shipley's Chicken Pot Pie

Sarah Shipley’s Chicken Pot Pie is the ultimate comfort food classic, combining tender, shredded chicken with a medley of sautéed vegetables like carrots, celery, and peas in a creamy thyme-infused filling. Encased in a flaky, golden double crust, this homemade masterpiece strikes the perfect balance of hearty and satisfying. With just 30 minutes of prep time, this recipe simplifies the traditional pot pie with pre-made pie crusts while preserving all the rich, home-cooked flavors you love. Ideal for family dinners or cozy gatherings, this savory pie is sure to become a favorite with its comforting textures and soul-warming taste. Perfect keywords for SEO: chicken pot pie, homemade chicken pot pie, classic comfort food, easy dinner recipe, Sarah Shipley’s chicken pot pie.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 2 stalks celery stalks, 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 ground black pepper
• 1 teaspoon dried thyme
• 2 pieces refrigerated pie crusts
• 1 large egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Bring a pot of water to a boil, add the chicken breasts, and poach them for 10 minutes or until fully cooked. Remove the chicken, let it cool, and then shred it into bite-sized pieces.

Step 3

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

Step 4

Stir in the flour and cook for 1-2 minutes to form a roux.

Step 5

Gradually whisk in the chicken broth and milk, cooking until the mixture thickens and becomes smooth, about 5 minutes.

Step 6

Add the shredded chicken, peas, salt, pepper, and thyme to the skillet, stirring to combine. Remove the skillet from the heat.

Step 7

On a lightly floured surface, roll out one of the pie crusts and place it into a 9-inch pie dish, pressing it gently against the bottom and sides.

Step 8

Pour the chicken and vegetable filling into the crust-lined pie dish.

Step 9

Roll out the second pie crust and place it over the filling. Trim any excess crust, seal the edges, and crimp them with a fork or your fingers.

Step 10

Cut small slits in the top crust to allow steam to escape. Brush the beaten egg over the surface of the crust for a golden finish.

Step 11

Bake the pie on the center rack of the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 12

Allow the pie to cool for 10 minutes before serving. Enjoy your homemade Chicken Pot Pie!

Nutrition Facts

Serving size	(2167.4g)

Amount per serving	% Daily Value*
Calories	3450.9

Total Fat 194.9g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 635.1mg	0%
Sodium 5908.8mg	0%
Total Carbohydrate 279.4g	0%
Dietary Fiber 26.4g	0%
Total Sugars 45.3g
Protein 165.5g	0%

Vitamin D 151.8IU	0%
Calcium 634.9mg	0%
Iron 17.1mg	0%
Potassium 3385.3mg	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: 49.6%

Protein: 18.7%

Carbs: 31.6%