Chicken Pot Pie
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Calories
970 kcal
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Cuisine
American
Chicken Pot Pie
Description
This Chicken Pot Pie starts with seasoned chicken breast cubes cooked until fully done, then set aside. A sauté of carrots and potatoes softens them before garlic, thyme, and bouillon paste add aroma and flavor. Returning the chicken and incorporating frozen peas and parsley into this mixture creates a hearty filling. Flour is used to coat the ingredients and thicken the addition of half and half plus chicken broth, simmering gently to create a rich sauce.
The prepared filling is encased in two pie crusts, sealed, and brushed with egg wash for a golden finish. Baking at 375 degrees yields a flaky crust and tender interior with satisfying textures. This classic dish offers a balanced mix of creamy, savory filling and buttery pastry.
It pairs well with simple sides or a fresh salad for a full meal. The pie can be frozen at different preparation stages and thawed for convenient future meals. Proper thawing and baking adjustments help maintain texture and flavor.
Substitute rotisserie chicken shredded or cubed for a quicker filling preparation.Bring pie dough to room temperature before rolling to prevent cracking; patch holes gently with a rolling pin if needed.Seal pie crust edges by pinching fingers to form points around the perimeter for a decorative finish.Freeze options include: cooking and freezing filling separately to thaw before baking; assembling whole pie and freezing, baking frozen with extra time; or freezing fully baked pie and reheating from frozen.Adjust baking times based on whether pie is frozen or fresh, tent with foil if crust browns too fast.
Ingredients
- 1 1/2 pounds chicken breast cut into bite size cubes (see note #1, boneless, skinless
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 medium carrot peeled and sliced (1 cup
- 1 pound potato peeled & diced (3 cups, Yukon gold variety
- 2 cloves garlic (minced (2 tbsp))
- 3 tablespoons butter unsalted
- 1 1/2 tablespoons Better Than Bouillon paste
- 1 tablespoon thyme or 1 tsp dried thyme, fresh
- 1/2 teaspoon black pepper divided, fresh ground
- 2 tablespoons parsley chopped, fresh
- 1 cup chicken broth low sodium
- 2/3 cup half and half
- 1/3 cup all-purpose flour
- 3/4 cup peas frozen
- 2 pie crust room temperature (see note #2, pre-made
- 1 egg (whisked)
- Non-stick cooking spray
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.
Notes
- Substitute rotisserie chicken shredded or cubed for a faster filling prep.
- Let pie dough come to room temperature before handling to avoid cracks; fix any holes with a rolling pin gently.
- Seal edges neatly by pinching fingers together to form points all around the crust.
- Freeze cooked filling in bags for easy thaw and bake later without crust.
- Alternatively, freeze assembled pies; bake frozen with extra time and use foil tenting if needed to avoid overbrowning.
- Fully baked pies can be cooled and frozen; reheat in pie dish for 35-40 minutes when needed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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