Chicken Pot Pie
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Chicken Pot Pie
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This homemade chicken pot pie is delicious comfort food! The pie crusts are buttery and flaky. The chicken and veggie filling is hearty and savory. This classic recipe is great for family dinners, meal prep, leftovers, and holidays!
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Ingredients
Pie Filling
- 4 tbsp butter
- ½ cup onion diced
- 3 carrots diced
- 3 ribs celery diced
- 2 cloves garlic minced
- ½ cup frozen peas do not defrost
- 3 cups chicken shredded and cooked
- 4 tbsp whole-wheat flour
- 3 cups chicken broth
- 1 cup milk
- ¾ tsp salt
- ¼ tsp pepper or to taste
- ¼ cup parsley chopped (leaves only)
Pie Crust
- 1 cup whole-wheat flour + 2 tablespoons, and extra for rolling out the dough
- ¼ tsp salt
- ½ cup butter unsalted and cold
- ¼ cup water plus ice
- 1 egg beaten with a splash of water
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Instructions
- First, preheat oven to 400 degrees F.
- In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once heated, add the onion, carrots, and celery and sauté until it begins to soften, about 4 to 5 minutes.
- Add the garlic, frozen peas, and chicken and cook for about 2 more minutes.
- Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
- Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
- Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade. Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs. While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together. Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.
- Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley. Pour into a round baking dish and position the dough on top while pinching all along the sides.
- Brush with the egg and pierce some holes in the top with a fork.
- Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes.
- Finally, serve warm and enjoy!
Notes
- We highly recommend the
- Best Whole Chicken in a Crockpot
- recipe for this!
- when feasible.
- Nutrition Facts Chicken Pot Pie Amount Per Serving Calories 315 Calories from Fat 207 % Daily Value* Fat 23g35%Saturated Fat 13g81%Trans Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 6gCholesterol 87mg29%Sodium 818mg36%Potassium 343mg10%Carbohydrates 20g7%Fiber 4g17%Sugar 4g4%Protein 10g20% Vitamin A 4757IU95%Vitamin C 9mg11%Calcium 80mg8%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 315
- Calories from Fat 207
- % Daily Value*
- Fat 23g
- 35%
- Saturated Fat 13g
- 81%
- Trans Fat 1g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 6g
- Cholesterol 87mg
- 29%
- Sodium 818mg
- 36%
- Potassium 343mg
- 10%
- Carbohydrates 20g
- 7%
- Fiber 4g
- 17%
- Sugar 4g
- 4%
- Protein 10g
- 20%
- Vitamin A 4757IU
- 95%
- Vitamin C 9mg
- 11%
- Calcium 80mg
- 8%
- Iron 1mg
- 6%
- We highly recommend the Best Whole Chicken in a Crockpot recipe for this!
- We recommend organic ingredients when feasible.
- To save time, feel free to buy premade whole wheat pie crusts. Be sure to double-check for added sugar and preservatives though.
- Place a baking sheet under the pie plate. The pie filling may spill over slightly, so this makes clean-up easier.
- Store any leftovers in the fridge for up to 4 days.
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