Chicken Pot Pie
User Reviews
5.0
3 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
463 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Pot Pie
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This classic chicken pot pie has a creamy, veggie-packed filling. Make it entirely from-scratch, or keep it easy with premade crust and rotisserie chicken. Recipe includes a how-to video!
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Ingredients
- 2 unbaked pie crusts click link for recipe
- 5 Tablespoons salted butter
- 1 medium yellow onion diced (about 1 cup)
- 1 cup chopped carrots
- ⅓ cup all-purpose flour
- ¾ teaspoon table salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ¼ teaspoon ground black pepper
- 2 ½ cups chicken broth
- ⅓ cup heavy cream preferred, half and half, or milk
- 1 sprig fresh thyme or ¼ teaspoon dried thyme
- 1 lb uncooked chicken breast, thighs, or a mix of both (cut breasts in half to help them cook faster) (see note to use pre-cooked chicken)
- 1 ½ cups small-diced potatoes either golden/yellow potatoes (no need to peel) or peeled russets
- 2 cups frozen mixed veggies
Egg wash
- 1 egg any size
- 1 teaspoon water
Instructions
- You will need 2 unbaked pie crusts for this recipe, you may use storebought or homemade. I like to use homemade, click the link if you’d like to use my favorite pie crust recipe and prepare the pie crusts and refrigerate while you make the filling.
- Preheat oven to 425F (220C) and place a 9 ½” pie plate on a foil or parchment lined baking sheet. Set aside.
- Melt butter in a large skillet over medium heat.
- Add onion and carrot and cook until softened (about 5 minutes).
- Sprinkle flour, salt, paprika, ground mustard, and black pepper over the veggies and stir until completely absorbed and smooth.
- Slowly drizzle in chicken broth, scraping the bottom of the pan as you do, then immediately, slowly drizzle in cream or milk. Cook until slightly thickened (about 1-3 minutes).
- Add chicken and potatoes and thyme and bring to a boil (make sure the chicken is submerged, cut it into smaller pieces if needed). Stir occasionally until potatoes are fork-tender and chicken is easily shreddable.
- Remove the chicken to a plate, cut or shred with two forks, then return to the pot and stir well.
- Add frozen veggies, stir until combined, and turn off the heat. Set aside while you assemble your pie crusts.
Assembly
- Roll out one pie crust and layer it into your 9.5” pie plate. Pour or spoon the filling slowly and carefully into prepared pie plate.
- Roll out your second pie dough and arrange over the filling. Crimp or flute the edges to seal. Cut a vent in the top of the crust (an “X” in the center is fine).
- Whisk together egg and water for the egg wash then brush lightly all over the surface of the pie dough.
- Transfer pot pie (on the lined baking sheet – just in case you have any spills this will be much easier to clean!) to the center rack of your 425F (220C) oven and bake for 30 minutes, until crust is golden brown.
- Allow to cool 10-15 minutes before slicing and serving (the warmer it is the messier it is to cut).
Equipments used:
Notes
- If you’d like to use pre-cooked chicken, you’ll need 3-4 cups (440-585g) cubed or shredded cooked chicken. Don’t add it until after the potatoes are fork tender, then stir the chicken into the mix, cook until warmed through (should only take a few minutes) then proceed with the recipe as written.
- Cream is my preference for a richer pot pie, but half and half, whole milk or even a nut milk could be substituted.
- You can prepare and assemble the pot pie up to 2 days before baking and serving. I recommend either storing the filling and crusts separately and then assembling just before baking or letting the filling cool completely before pouring it into the pie crust and adding the second crust/venting. Wait to brush with egg wash until just before baking. Bake according to recipe instructions, but note that you may need longer in the oven (35-50 minutes) for the pie to warm through completely. Keep an eye on the crust, if it begins to over-brown loosely tent it with foil.
- Cover leftovers tightly and store in the refrigerator for up to 3 days. You may also allow the pot pie to cool completely, wrap tightly (or freeze individual servings), and freeze for up to 3 months. To serve, thaw overnight in the refrigerator before reheating. To warm leftovers in the oven, cover with foil and heat in 350F (175C) oven until warmed through (likely over 30 minutes for a whole pie). You can remove the foil for the last 5-10 minutes to help encourage some browning.
Nutrition Information
Show Details
Serving
1serving
Calories
463kcal
(23%)
Carbohydrates
42g
(14%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
88mg
(29%)
Sodium
833mg
(35%)
Potassium
648mg
(19%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
5466IU
(109%)
Vitamin C
16mg
(18%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 463kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 833mg | 35% |
| Potassium | 648mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 5466IU | 109% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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