Chicken Pot Pie
User Reviews
5.0
15 reviews
Excellent
Chicken Pot Pie
Report
This comforting Chicken Pot Pie features tender chicken and veggies in a creamy sauce, all baked inside a flaky, golden crust. It's a simple and delicious meal that brings warmth and joy to any table.
Share:
Ingredients
For the Filling:
- 1 pound boneless skinless chicken breasts or thighs, cut into small pieces
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- 1 small onion chopped
- 3 cloves garlic minced
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth low sodium or no sodium added
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
For the Crust:
- 2 pie crusts store-bought or homemade
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Add the chopped onion, diced carrots, diced celery, and minced garlic to the skillet with the chicken. Cook for another 5-7 minutes, or until the vegetables are softened and the chicken is cooked through.
- Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
- Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce thickens.
- Stir in the dried thyme, dried rosemary, salt, and pepper. Add the frozen peas to the skillet, stirring until everything is well combined. Remove from heat. Let the filling cool for about 10 minutes.
- Place one of the pie crusts into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.
- Place the second pie crust over the filling. Trim any excess crust, then crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden, shiny finish.
- Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the chicken pot pie cool for a few minutes before slicing and serving.
Equipments used:
Notes
- Shortcut: Use rotisserie chicken to save time without sacrificing flavor.
- Crust Options: Store-bought pie crusts work great, but a homemade crust adds extra flakiness.
- Vegetable Variations: Feel free to add or substitute veggies like corn or mushrooms based on what's in your fridge.
- Thickening Tip: If the filling seems too thin, simmer a bit longer to thicken before assembling the pie.
Nutrition Information
Show Details
Serving
1serving
Calories
546kcal
(27%)
Carbohydrates
44g
(15%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
106mg
(35%)
Sodium
479mg
(20%)
Potassium
658mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4697IU
(94%)
Vitamin C
7mg
(8%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 546kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 479mg | 20% |
| Potassium | 658mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4697IU | 94% |
| Vitamin C | 7mg | 8% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
