5 from 76 votes
Chicken Pot Pie Recipe
Chicken Pot Pie Recipe features a flaky baked crust filled with tender chicken, potatoes, carrots, peas, and corn, all coated in a creamy sauce made with butter, flour, garlic salt, pepper, chicken broth, and milk. Boiling the ingredients together before placing them into the crust helps meld the flavors and ensures the vegetables are perfectly cooked. The top crust is brushed with an egg wash for a golden finish, making it a hearty and comforting main dish suitable for dinner or family meals.
Prep Time
30 mins
Cook Time
1 hr 10 mins
Sitting Time
10 mins
Total Time
1 hr 50 mins
Servings:
12
Calories:
130 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 130
% 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.