Chicken Pot Pie Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 10 mins
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Sitting Time
10 mins
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Total Time
1 hr 50 mins
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Servings
12
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Calories
130 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Recipe
Description
The Chicken Pot Pie Recipe brings together cubed chicken breast, potatoes, carrots, peas, and corn simmered until tender, then combined with a thickened chicken broth and milk sauce seasoned with garlic salt and black pepper. Both bottom and top pie crusts encase this filling, with the top crust vented and brushed with egg wash to create a golden brown, crisp covering after baking. This combination yields a savory pie with a tender filling and a flaky crust that holds warmth and moisture inside.
The texture balances soft, cooked vegetables and chunks of chicken with a creamy sauce and crisp pastry edges. The preparation involves parboiling the filling ingredients for consistent cooking and baking the crust briefly before adding the filling, which helps maintain a flaky texture. A final baking step ensures the pie is set and nicely browned.
This pot pie works well served as a standalone meal especially during cooler months, appreciated for its rich filling and substantial pastry. It can be portioned easily for leftovers and served reheated.
For freezing, wrap the assembled pot pie tightly in foil or plastic wrap, sealing it inside a large freezer bag for up to four months. Bake from frozen by adding extra time to ensure thorough heating. Let the pie rest after baking to let the filling set before slicing.
Ingredients
- 1 russet potato peeled and cubed, medium
- 2 chicken breast cubed (about 2 cups
- 1 cup carrot sliced
- 1 cup peas frozen
- ½ cup corn
- 2 (9-inch) pie crust unbaked
- 2 tablespoons butter unsalted
- ½ cup all-purpose flour
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 2 cups chicken broth
- ⅔ cup milk
- 1 egg
Instructions
- Preheat the oven to 375 degrees F.
- Place potatoes in a large pot and cover with water. Bring to a boil for 10 minutes, then add chicken, carrots, peas, and corn and boil for 15 minutes more. Remove from the heat, drain the water, and set aside.
- Place bottom crust in a 9-inch pie plate and bake for 5 minutes.
- While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5-6 minutes.
- Remove bottom crust from the oven and add chicken and veggies to the crust. Pour the broth mixture over the chicken and veggies.
- Cover with the top pie crust, making sure to seal the edges. Cut slits on the top to allow steam to escape.
- Create an egg wash by whisking egg with a little water. Brushing egg wash on top the pie crust.
- Bake for 40–45 minutes, or until the top is golden brown.
- Let rest for 10–15 minutes before cutting and serving.
Notes
- To freeze, wrap the pot pie tightly with aluminum foil or plastic wrap, then place in a freezer-safe resealable bag; stores up to 4 months.
- No need to thaw before baking frozen pot pie; add 35–40 minutes to baking time covered with foil.
- Allow the pie to rest 10–15 minutes after baking to let the filling firm up for easier slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 130kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 597mg | 25% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2004IU | 40% |
| Vitamin C | 7mg | 8% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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