Roasted Chicken Pot Pie

Comfort food reaches new heights with this Roasted Chicken Pot Pie, a cozy classic that combines tender roasted chicken with a rich, creamy filling loaded with fresh vegetables and fragrant thyme. Tucked into flaky, golden pie crusts, every bite is a harmony of buttery layers and hearty, savory goodness. Featuring shredded chicken, frozen peas, and a velvety sauce made from chicken broth and whole milk, this pot pie is an ideal way to use leftover roasted chicken or a store-bought rotisserie bird. With a prep-and-bake time of just over an hour, it’s a satisfying homemade dinner perfect for busy weeknights or weekend gatherings. Serve this comforting dish straight from the oven and watch as it quickly becomes a family favorite. Keywords: roasted chicken pot pie, savory comfort food, homemade pot pie with vegetables, best chicken pot pie recipe.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 cups Roasted chicken (shredded or chopped)
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion (diced)
• 2 medium Carrots (diced)
• 2 Celery stalks (diced)
• 1 cup Frozen peas
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 sheets Pie crust (store-bought or homemade)
• 1 Egg (beaten)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

Add the diced onion, carrots, and celery to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the peas and cook for an additional 2 minutes.

Step 5

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

Step 6

Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer.

Step 7

Add the salt, black pepper, and dried thyme. Stir and let the mixture thicken, about 3–5 minutes.

Step 8

Stir in the shredded roasted chicken and remove the skillet from heat. Let the filling cool slightly.

Step 9

Roll out one sheet of pie crust and press it into a 9-inch pie dish. Trim any excess dough around the edges.

Step 10

Pour the cooled filling into the prepared pie crust.

Step 11

Roll out the second sheet of pie crust and lay it over the filling. Pinch the edges to seal and trim any excess dough.

Step 12

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

Step 13

Brush the top of the pie with beaten egg for a golden, shiny finish.

Step 14

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

Step 15

Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2725.4 grams (2725.4g)

Amount per serving	% Daily Value*
Calories	4876

Total Fat 225.20g	289%
Saturated Fat 75.40g	377%
Polyunsaturated Fat 0.30g
Cholesterol 1048mg	349%
Sodium 6289mg	273%
Total Carbohydrate 382.20g	139%
Dietary Fiber 29.20g	104%
Total Sugars 44.50g
Protein 325.00g	650%

Vitamin D 147IU	737%
Calcium 731mg	56%
Iron 28mg	156%
Potassium 4812mg	102%

*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: 41.7%

Protein: 26.8%

Carbs: 31.5%