Homemade Chicken Pot Pie

Indulge in the ultimate comfort food with this Homemade Chicken Pot Pie, a hearty and flavorful classic that combines a flaky, golden crust with a creamy, savory filling. Packed with tender shredded chicken, wholesome vegetables like carrots, celery, and peas, and delicately seasoned with thyme, this recipe delivers a comforting blend of rich textures and tastes. The creamy roux-based filling, made with butter, chicken broth, and milk, takes this dish to the next level of decadence. Perfect for feeding the family on weeknights or impressing guests at a gathering, this easy-to-follow recipe uses either store-bought or homemade pie crust for added convenience. Ready in just over an hour, this delicious chicken pot pie is sure to become a go-to favorite in your menu rotation.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 pie crusts (store-bought or homemade)
• 1 egg, beaten

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large skillet or pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are soft.

Step 3

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.

Step 4

Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes.

Step 5

Stir in the shredded chicken, frozen peas, salt, pepper, and dried thyme. Cook for another 2-3 minutes, then remove the skillet from the heat.

Step 6

Place one pie crust into a 9-inch pie dish, pressing it gently to fit the dish. Trim any excess crust hanging over the edges.

Step 7

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

Step 8

Place the second pie crust on top of the filling, sealing the edges by crimping them with a fork or your fingers. Cut a few small slits in the top crust to allow steam to escape while baking.

Step 9

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

Step 10

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

Step 11

Allow the pot pie to cool for 5-10 minutes before slicing and serving. Enjoy your homemade chicken pot pie!

Nutrition Facts

Serving size	2255.8 grams (2255.8g)

Amount per serving	% Daily Value*
Calories	2525

Total Fat 105.20g	135%
Saturated Fat 46.10g	231%
Polyunsaturated Fat 0.30g
Cholesterol 947mg	316%
Sodium 4669mg	203%
Total Carbohydrate 126.80g	46%
Dietary Fiber 19.60g	70%
Total Sugars 37.70g
Protein 262.70g	525%

Vitamin D 147IU	737%
Calcium 683mg	53%
Iron 19mg	105%
Potassium 4309mg	92%

*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: 37.8%

Protein: 42.0%

Carbs: 20.2%