One Crust Chicken Pot Pie

Cozy up with the ultimate comfort food: One Crust Chicken Pot Pie! This hearty dish combines tender, shredded chicken, vibrant vegetables like carrots, celery, and peas, and a luscious, creamy sauce all nestled beneath a flaky, golden-brown pie crust. Perfect for weeknight dinners or special family meals, this simplified version of the classic chicken pot pie saves time with its single-crust approach, while still delivering all the rich, satisfying flavors you crave. Ready in just 50 minutes, this recipe is perfect for feeding a crowd, offering six generous servings. Whether you're using store-bought crust or making your own, the buttery, crisp topping pairs beautifully with the savory filling. Serve it warm and let the rich aromas and melt-in-your-mouth texture of this dish create a comforting moment at your table.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 tablespoons Butter
• 1 medium Yellow onion, diced
• 2 medium Carrot, diced
• 2 Celery stalk, diced
• 4 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 cup Whole milk
• 2 cups Cooked chicken, shredded or diced
• 1 cup Frozen peas
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Dried thyme
• 1 sheet Pie crust (store-bought or homemade)
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet or saucepan, melt the butter over medium heat.

Step 3

Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then, add the milk and continue to stir until the mixture is smooth and begins to thicken.

Step 6

Add the cooked chicken, frozen peas, salt, pepper, and thyme to the skillet. Stir well to combine and let simmer for 3-5 minutes. Remove from heat.

Step 7

Transfer the chicken filling mixture into a 9-inch pie dish, spreading it out evenly.

Step 8

Roll out the pie crust and place it over the filling. Trim any excess dough, leaving a slight overhang, and crimp the edges to seal.

Step 9

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

Step 10

Brush the beaten egg over the top of the crust to ensure a golden-brown finish.

Step 11

Place the pie dish on a baking sheet to catch any spills, then bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

Step 12

Remove the pot pie from the oven and let it cool for 5-10 minutes before serving.

Step 13

Slice and serve warm. Enjoy!

Nutrition Facts

Serving size	2149.7 grams (2149.7g)

Amount per serving	% Daily Value*
Calories	3022

Total Fat 144.00g	185%
Saturated Fat 53.30g	267%
Polyunsaturated Fat 1.70g
Cholesterol 751mg	250%
Sodium 5427mg	236%
Total Carbohydrate 226.80g	82%
Dietary Fiber 22.40g	80%
Total Sugars 38.10g
Protein 195.00g	390%

Vitamin D 156IU	782%
Calcium 654mg	50%
Iron 18mg	97%
Potassium 3640mg	77%

*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: 43.4%

Protein: 26.1%

Carbs: 30.4%