Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 serving
Ingredients: 1 1/2 pounds boneless skinless chicken breast; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 2 medium carrots; 1 pound Yukon gold potatoes; 2 cloves garlic; 3 tablespoons unsalted butter; 1 1/2 tablespoons Better Than Bouillon paste; 1 tablespoon fresh thyme; 1/2 teaspoon fresh ground black pepper; 2 tablespoons fresh parsley; 1 cup low sodium chicken broth; 2/3 cup half and half; 1/3 cup all purpose flour; 3/4 cup frozen peas; 2 pre-made pie crusts; 1 egg; Non-stick cooking spray

User Reviews

4.5

237 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Calories
970 kcal
Cuisine
American

Chicken Pot Pie

Quade Oliver

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This easy chicken pot pie has the most flavorful filling in between two delicious pie crusts. Filled with yukon gold potaoes, carrots, peas, and a super flavorful gravy. The ultimate comfort food.

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Ingredients

1 1/2 pounds boneless skinless chicken breast (cut into bite size cubes (see note #1))
2 tablespoons olive oil
1/2 teaspoon kosher salt
2 medium carrots (peeled and sliced (1 cup))
1 pound Yukon gold potatoes (peeled & diced (3 cups))
2 cloves garlic (minced (2 tbsp))
3 tablespoons unsalted butter
1 1/2 tablespoons Better Than Bouillon paste
1 tablespoon fresh thyme (or 1 tsp dried thyme)
1/2 teaspoon fresh ground black pepper (divided)
2 tablespoons fresh parsley (chopped)
1 cup low sodium chicken broth
2/3 cup half and half
1/3 cup all purpose flour
3/4 cup frozen peas
2 pre-made pie crusts (room temperature (see note #2))
1 egg (whisked)
Non-stick cooking spray

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Instructions

Preheat oven to 375 degrees F
Season sliced chicken breast with kosher salt and freshly ground black pepper. In a large cast iron (or regular skillet) over medium high heat, add 2 tbsp of olive oil and the chicken. Brown chicken till fully cooked through. Remove from skillet and set aside.
Lower the heat to medium, add 3 tbsp of butter, carrots and potatoes. Sauté for about 8 minutes until carrots and potatoes begin to soften. Add in the garlic, thyme, 1/4 tsp black pepper and bouillon paste. Sauté for 1 minute until the garlic is fragrant. Add the chicken back into the skillet, add the frozen peas, fresh parsley, and stir to combine everything.
Sprinkle the flour over the vegetables and carefully mix until flour has been absorbed and coated the ingredients. Add the milk and the chicken broth and carefully mix all the ingredients. Bring to a soft boil, once the mixture reaches a boil, lower the heat to simmer and gently stir until sauce thickens, 3-4 minutes. Sauce is ready when you can run a spoon through and the mixture stays separated. Taste the gravy and adjust seasoning if necessary. Remove from heat.
In a 9 inch pie dish, spray non-stick cooking spray, and gently roll your pie crust into the pie dish. Gently press the dough into the dish to ensure it's evenly spread and reaching to the ends/edges of the pie dish. Add the pie filling to the dish. Take your second pie dough and carefully roll it over the filling. Use scissors to trim any pie crust hanging over the edges of the dish. Seal edges to your preference (see note #3 on how-to).
In a small bowl whisk the egg. Using a brush, carefully brush the entire top of the pie dough with the egg wash. Using a knife, cut a "+" in the middle of the pie, as a vent to allow the steam to escape.
Bake for 30-35 minutes until the pie crust is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Equipments used:

Notes

You can substitute a rotisserie chicken and shred or cut into cubes
Allow the pie dough to come to room temperature before handling, so it does not break when opening it up. If holes appear, gently use a rolling pin to fix.
Easiest way to seal pie crust is with a fork. For the edges I used above, take your index finger and thumb of your left hand and your pointer finger of your right. Push them together to meet and create a point. Repeat all the way around.
If you want to freeze the pot pie, you can do it three ways:
You can cook the filling, then place in freezer bags. Thaw the filling overnight in the refrigerator, then proceed with the crust and baking.
You can assemble the whole pie, then place in the freezer. Once frozen, you can remove the pie from the dish and place in a freezer friendly bag. No need to thaw, just add an additional 15 minutes to the cook time, so bake for a total time of 50 minutes. Tent with foil if it begins to brown too much.
You can fully bake the pie, then allow it to cool completely (placing it in the fridge for 30-45 minutes works best). Once fully cooled, place in a freezer friendly bag. When ready to bake, place in the pie dish and allow the pie to cook for about 35-40 minutes.

Nutrition Information

Show Details

Calories 970kcal (49%) Carbohydrates 80g (27%) Protein 51g (102%) Fat 49g (75%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g Monounsaturated Fat 21g Trans Fat 0.4g Cholesterol 187mg (62%) Sodium 1379mg (57%) Potassium 1513mg (43%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 6075IU (122%) Vitamin C 43mg (48%) Calcium 134mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 970 kcal

% Daily Value*

Calories	970kcal	49%
Carbohydrates	80g	27%
Protein	51g	102%
Fat	49g	75%
Saturated Fat	18g	90%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	21g	105%
Trans Fat	0.4g	20%
Cholesterol	187mg	62%
Sodium	1379mg	57%
Potassium	1513mg	32%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	6075IU	122%
Vitamin C	43mg	48%
Calcium	134mg	13%
Iron	6mg	33%