New England Chicken Pot Pie

Cozy up to the ultimate comfort food with this New England Chicken Pot Pie, a homey classic brimming with rich, hearty flavors. Tender shredded chicken, sautéed vegetables, and sweet peas are enveloped in a luscious, creamy sauce, seasoned with fresh thyme for a fragrant touch. Encased in a flaky, golden pie crust brushed with an irresistible egg wash finish, each slice delivers a satisfying bite of indulgence. Perfect for family dinners or a crowd-pleasing potluck, this easy-to-make recipe combines homemade charm with a hint of New England nostalgia. With minimal prep time and wholesome, pantry-friendly ingredients, this savory delight is your go-to dish for comfort and convenience.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 2 Carrots, peeled and diced
• 2 Celery stalks, diced
• 2 cloves Fresh garlic, minced
• 3 cups Cooked chicken, shredded
• 0.25 cup All-purpose flour
• 2 cups Chicken stock
• 0.5 cup Heavy cream
• 1 cup Frozen peas
• 1 teaspoon Fresh thyme leaves, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Pie crust, refrigerated or homemade
• 1 Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, melt 4 tablespoons of butter with 1 tablespoon of olive oil over medium heat.

Step 3

Add the diced onion, carrots, and celery to the skillet, and sauté for 5 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the shredded chicken to the skillet and mix with the vegetables.

Step 6

Sprinkle 1/4 cup of flour over the mixture, and stir constantly for 1-2 minutes to evenly coat the vegetables and chicken.

Step 7

Gradually pour in 2 cups of chicken stock while stirring to prevent lumps. Bring the mixture to a simmer until it thickens slightly, about 4-5 minutes.

Step 8

Stir in 1/2 cup of heavy cream, 1 cup of peas, 1 teaspoon of thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and remove from heat.

Step 9

Transfer the filling to a deep 9-inch pie dish.

Step 10

Roll out the pie crust, if needed, and lay it over the top of the dish. Trim any excess crust, and crimp the edges to seal.

Step 11

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

Step 12

Brush the top of the crust with the beaten egg to achieve a golden finish when baked.

Step 13

Place the pie dish on a baking sheet to catch any spills, and bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.

Step 14

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

Nutrition Facts

Serving size	2400 grams (2400.0g)

Amount per serving	% Daily Value*
Calories	2916

Total Fat 150.70g	193%
Saturated Fat 66.00g	330%
Polyunsaturated Fat 1.30g
Cholesterol 1081mg	360%
Sodium 3671mg	160%
Total Carbohydrate 100.70g	37%
Dietary Fiber 20.50g	73%
Total Sugars 29.60g
Protein 273.40g	547%

Vitamin D 41IU	205%
Calcium 404mg	31%
Iron 20mg	111%
Potassium 3688mg	78%

*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: 47.5%

Protein: 38.3%

Carbs: 14.1%