My Favorite Chicken Pot Pie

Indulge in the ultimate comfort food with "My Favorite Chicken Pot Pie," a timeless classic brimming with hearty ingredients and rich, savory flavors. This easy-to-make pie features tender shredded chicken, a medley of sautéed vegetables including carrots, celery, and peas, and a creamy herb-infused filling enveloped in a golden, flaky crust. Perfectly seasoned with thyme and rosemary, this dish strikes the perfect balance between creamy and wholesome. With just 20 minutes of prep time, this home-cooked masterpiece is ideal for weeknight dinners or family gatherings. Serve it fresh out of the oven and watch as every bite warms both body and soul. Your search for the best chicken pot pie recipe ends here!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 cup frozen peas
• 0.33 cup all-purpose flour
• 2 cups chicken broth
• 0.5 cup heavy cream
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pieces store-bought or homemade pie crusts
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a medium saucepan, place the chicken breasts in water and bring to a gentle boil. Cook for 12-15 minutes or until the chicken is fully cooked. Remove and set aside to cool, then shred the chicken using two forks.

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 softened.

Step 4

Sprinkle the flour evenly over the vegetables, stirring constantly to coat them. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly whisk in the chicken broth, ensuring no lumps form. Add the heavy cream, thyme, rosemary, salt, and black pepper.

Step 6

Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until the sauce has thickened.

Step 7

Fold in the shredded chicken and frozen peas, then remove the skillet from heat and allow the filling to cool slightly.

Step 8

Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently to fit the base and sides.

Step 9

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

Step 10

Cover the pie with the second crust, trimming any overhanging edges, and crimp the edges together to seal. Cut a few small slits in the center of the crust to allow steam to escape.

Step 11

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

Step 12

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 13

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

Nutrition Facts

Serving size	1841.4 grams (1841.4g)

Amount per serving	% Daily Value*
Calories	2902

Total Fat 172.90g	222%
Saturated Fat 73.70g	369%
Polyunsaturated Fat 0.00g
Cholesterol 725mg	242%
Sodium 4785mg	208%
Total Carbohydrate 189.50g	69%
Dietary Fiber 20.90g	75%
Total Sugars 27.20g
Protein 148.60g	297%

Vitamin D 44IU	217%
Calcium 308mg	24%
Iron 15mg	85%
Potassium 2841mg	60%

*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: 53.5%

Protein: 20.4%

Carbs: 26.1%