One and Only Chicken Pot Pie

Comfort food meets culinary perfection with the "One and Only Chicken Pot Pie," a hearty, homemade classic that’s destined to become a family favorite. This recipe features a buttery, flaky double crust encasing a rich and creamy filling loaded with tender shredded chicken, a medley of fresh vegetables, and savory herbs like thyme. The golden hue of the egg-washed crust adds that irresistible finishing touch, while pantry staples like frozen peas and chicken broth make it as practical as it is delicious. With just 20 minutes of prep time and one pan for the filling, this dish combines convenience with flavor, making it the ultimate solution for busy weeknights or cozy Sunday dinners. Serve it piping hot from the oven, and watch as this chicken pot pie disappears in no time!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 tablespoons butter
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 medium, diced celery stalks
• 0.3333 cup all-purpose flour
• 3 cups chicken broth
• 0.5 cup whole milk
• 2 cups, shredded or diced cooked chicken breast
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 9-inch rounds refrigerated pie crust
• 1 large, lightly beaten egg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour mixture for 1-2 minutes, stirring frequently.

Step 4

Gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.

Step 5

Stir in the milk, cooked chicken, frozen peas, thyme, salt, and pepper. Mix well and remove from heat. Let the filling cool slightly.

Step 6

Unroll one of the pie crusts and place it into a 9-inch pie dish. Gently press it into the bottom and sides of the dish.

Step 7

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

Step 8

Place the second pie crust over the top of the filling. Trim any excess crust, then crimp the edges to seal. Cut 4-5 small slits in the center of the top crust to allow steam to escape.

Step 9

Brush the top crust with the lightly beaten egg to create a golden brown finish during baking.

Step 10

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

Step 11

Let the pot pie cool for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	2579.2 grams (2579.2g)

Amount per serving	% Daily Value*
Calories	3293

Total Fat 167.20g	214%
Saturated Fat 72.00g	360%
Polyunsaturated Fat 3.50g
Cholesterol 653mg	217%
Sodium 7263mg	316%
Total Carbohydrate 278.20g	101%
Dietary Fiber 24.10g	86%
Total Sugars 39.70g
Protein 173.00g	346%

Vitamin D 116IU	582%
Calcium 596mg	46%
Iron 19mg	103%
Potassium 2964mg	63%

*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: 45.5%

Protein: 20.9%

Carbs: 33.6%