Incredible Chicken Pot Pie

Sink into pure comfort with this Incredible Chicken Pot Pie, a hearty, homestyle classic that’s perfect for cozy dinners. Packed with tender shredded chicken, a medley of vibrant vegetables like carrots, peas, and corn, and wrapped in a flaky, golden pie crust, this recipe delivers a perfect balance of savory flavors and creamy textures. The rich, velvety filling comes together with a base of butter, sautéed aromatics, chicken broth, and a touch of milk, seasoned effortlessly with thyme and parsley. Whether you use a store-bought or homemade crust, this dish is easy to prepare in just over an hour, making it an excellent choice for weeknight meals or special gatherings. Serve this wholesome chicken pot pie for a soul-warming meal that everyone will adore.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 6 tablespoons unsalted butter
• 1 medium (diced) yellow onion
• 2 medium (peeled and diced) carrots
• 2 diced celery stalks
• 2 minced garlic cloves
• 0.333 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 cups (shredded or diced) cooked chicken breast
• 1 cup frozen peas
• 1 cup frozen corn
• 2 sheets store-bought or homemade pie crust
• 1 large egg
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.

Step 3

Sprinkle the flour over the vegetables and stir until evenly coated, cooking for 1-2 minutes to remove any raw flour taste.

Step 4

Gradually whisk in the chicken broth and milk. Stir constantly to prevent lumps, and bring the mixture to a simmer. Cook until thickened, about 5-7 minutes.

Step 5

Stir in the thyme, parsley, salt, and black pepper. Adjust the seasoning to taste.

Step 6

Add the shredded chicken, frozen peas, and frozen corn to the skillet. Stir to combine and remove from heat. Set the filling aside.

Step 7

Roll out one sheet of pie crust and fit it firmly into a 9-inch pie dish.

Step 8

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

Step 9

Roll out the second sheet of pie crust and place it over the filling. Trim and crimp the edges to seal the pie.

Step 10

Cut a few small slits in the top crust to allow steam to escape during baking.

Step 11

In a small bowl, beat the egg with the water to create an egg wash. Brush it over the top crust for a golden finish.

Step 12

Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Step 13

Let the pot pie cool for 10-15 minutes before serving. Enjoy this incredible comfort food with family or friends!

Nutrition Facts

Serving size	2292.5 grams (2292.5g)

Amount per serving	% Daily Value*
Calories	4460

Total Fat 235.90g	302%
Saturated Fat 90.10g	451%
Polyunsaturated Fat 0.40g
Cholesterol 502mg	167%
Sodium 5497mg	239%
Total Carbohydrate 425.90g	155%
Dietary Fiber 33.40g	119%
Total Sugars 57.40g
Protein 170.80g	342%

Vitamin D 107IU	537%
Calcium 735mg	57%
Iron 21mg	114%
Potassium 3210mg	68%

*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: 47.1%

Protein: 15.1%

Carbs: 37.8%