Yankee Chicken Pot Pie

Cozy, comforting, and irresistibly hearty, Yankee Chicken Pot Pie is the ultimate comfort food that combines creamy, savory filling with a golden, flaky crust. Packed with tender shredded chicken, vibrant peas, carrots, celery, and sweet pearl onions, this recipe delivers a rich medley of classic New England flavors. The luscious gravy is made from scratch with a roux of butter and flour, enhanced by chicken broth, creamy milk, and a touch of garlic for an irresistible depth of flavor. A store-bought or homemade pie crust makes this dish both approachable and satisfying, while a glossy egg wash ensures a beautifully golden crust. Perfect for family dinners or cozy gatherings, this easy chicken pot pie recipe will quickly become a household favorite. Serve it fresh from the oven alongside a crisp green salad for a truly comforting meal that warms the soul.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 3 cups cooked shredded chicken
• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen pearl onions
• 2 large pie crust (store-bought or homemade)
• 1 large egg
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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

Step 3

Whisk in the flour to make a roux and cook for 1-2 minutes until lightly golden, stirring constantly.

Step 4

Gradually add the chicken broth while whisking, ensuring no lumps form, then add the milk. Continue cooking and whisking until the mixture thickens, about 5-6 minutes.

Step 5

Stir in the salt, black pepper, and garlic powder to season the gravy.

Step 6

Add the shredded chicken, peas, carrots, celery, and pearl onions to the thickened gravy. Mix gently to combine and remove from heat.

Step 7

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

Step 8

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

Step 9

Roll out the second pie crust and lay it over the top of the filling. Trim the edges, crimp the two crusts together, and cut 4-5 small slits in the top crust to allow steam to escape.

Step 10

In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture evenly over the top crust for a golden finish.

Step 11

Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Remove the pot pie from the oven and let it cool for 10-15 minutes before serving.

Nutrition Facts

Serving size	2874.9 grams (2874.9g)

Amount per serving	% Daily Value*
Calories	2743

Total Fat 123.50g	158%
Saturated Fat 58.60g	293%
Polyunsaturated Fat 2.20g
Cholesterol 1043mg	348%
Sodium 5717mg	249%
Total Carbohydrate 132.80g	48%
Dietary Fiber 22.80g	81%
Total Sugars 41.30g
Protein 271.60g	543%

Vitamin D 161IU	806%
Calcium 764mg	59%
Iron 20mg	112%
Potassium 4776mg	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: 40.7%

Protein: 39.8%

Carbs: 19.5%