Chicken Pot Pie Recipe
User Reviews
5.0
108 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Additional Time
20 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
-
Calories
591 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Recipe
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A family favorite, this Chicken Pot Pie is a classic dinner recipe that everyone loves! Make it with either my homemade pie crust or store-bought crust.
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Ingredients
- ¼ cup unsalted butter
- 1 cup chopped sweet onion about ½ onion
- 1 cup thinly sliced carrots about 2 carrots
- ½ cup chopped celery about 1 stalk
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 1 ¾ cup chicken broth warm
- ½ cup heavy cream warm
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked shredded chicken
- 1 cup frozen green peas
- heavy cream for brushing
- double pie crust
Instructions
- In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the carrots start to soften, stirring frequently.
- Stir in the flour. Cook, stirring constantly, for 2 minutes.
- While stirring, slowly pour in the warm broth and heavy cream. Stir in the thyme, salt, and pepper. Reduce the heat to low and bring to a simmer. Cook just until the sauce is thickened.
- Stir in the chicken and peas. Pour the filling into a bowl to cool.
- Preheat the oven to 425F.
- On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.
- Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.
- Bake for 20 minutes.
- Reduce the heat to 350F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 40 minutes.
- Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.
Notes
- Don’t have a pie dish? Try making this in a 9-inch cast-iron skillet.Pouring hot filling into the unbaked pie crust can lead to the crust being soggy. Be sure to allow the filling to cool before transferring the filling to the crust. The hot filling will also melt the butter in the crust, and you won’t get a flakey crust.
- The longer you allow the pie to cool before cutting, the more the filling can thicken. If not, the filling will spill out as you try to serve a slice.
- Feel free to change the veggies in the filling and add your favorites. I love sautéed mushrooms, broccoli, and cauliflower as well. This recipe is a great way to clear up what’s in your fridge.
- If you want to make it prettier for guests, use the excess trimmed crust to cut out decorative pieces of dough to place on top.
Nutrition Information
Show Details
Calories
591kcal
(30%)
Carbohydrates
42g
(14%)
Protein
24g
(48%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
958mg
(40%)
Potassium
490mg
(14%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
4415IU
(88%)
Vitamin C
19mg
(21%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 958mg | 40% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4415IU | 88% |
| Vitamin C | 19mg | 21% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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