Tabby's Homemade Chicken Pot Pie

Indulge in the cozy, comforting flavors of Tabby’s Homemade Chicken Pot Pie—an irresistible classic made completely from scratch. This recipe combines tender, seasoned chicken breast, a medley of colorful mixed vegetables, and a rich, creamy filling infused with the warmth of garlic and thyme. Encased in a buttery, flaky pie crust, the pot pie is brushed with a golden egg wash for a perfectly crisp finish. With a prep time of just 30 minutes and a savory bake that serves six, this dish is perfect for family dinners or meal prepping. Whether you’re a fan of hearty comfort food or looking for a timeless recipe to warm your table, Tabby’s Homemade Chicken Pot Pie delivers unmatched flavor and satisfaction in every bite.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces (about 1 pound) boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 0.25 cup all-purpose flour
• 2 cups chicken broth
• 0.5 cup heavy cream
• 2 cups frozen mixed vegetables (peas, carrots, and corn)
• 0.5 teaspoon dried thyme
• 2 sheets refrigerated pie crusts
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Heat the olive oil in a large skillet over medium heat and cook the chicken breasts for 6-8 minutes per side, or until cooked through. Remove from the skillet and shred into bite-sized pieces. Set aside.

Step 4

In the same skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 5

Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1 minute to remove the raw flour taste.

Step 6

Slowly whisk in the chicken broth, making sure there are no lumps. Add the heavy cream and cook until the mixture thickens, about 2-3 minutes.

Step 7

Stir in the shredded chicken, frozen mixed vegetables, dried thyme, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer for 5 minutes, then remove from heat.

Step 8

Roll out one pie crust and press it into the bottom of a 9-inch pie dish. Pour the chicken mixture into the crust.

Step 9

Roll out the second pie crust and lay it over the filling. Trim excess crust and crimp the edges to seal. Cut a few slits on the top to allow steam to escape.

Step 10

Brush the top crust with the beaten egg for a golden finish.

Step 11

Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Let the pot pie rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2659.9g)

Amount per serving	% Daily Value*
Calories	4847.4

Total Fat 262.5g	0%
Saturated Fat 105.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1200.1mg	0%
Sodium 6207.6mg	0%
Total Carbohydrate 284.4g	0%
Dietary Fiber 28.0g	0%
Total Sugars 35.3g
Protein 331.1g	0%

Vitamin D 49.1IU	0%
Calcium 367.5mg	0%
Iron 22.6mg	0%
Potassium 4116.5mg	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: 49.0%

Protein: 27.5%

Carbs: 23.6%