Easy Chicken Pot Pie
User Reviews
3.7
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
481 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Pot Pie
Description
This recipe begins by preparing a thickened creamy sauce through a roux method, combining melted butter and flour, then gradually incorporating chicken broth and milk until smooth and slightly thick. The filling includes diced potatoes and carrots that are microwaved briefly to ensure they cook fully after baking, along with shredded chicken, peas, and onions, all stirred into the sauce. The assembled filling is poured into a pie crust-lined plate and covered with a second crust, with edges crimped and steam vents cut to allow escape during baking. Baking at a high temperature develops a golden, flaky crust while heating the filling through. The final dish offers a rich, hearty texture and balanced flavors of tender chicken and vegetables in a creamy sauce encased by buttery pie crust. This pot pie suits occasions requiring a filling, homestyle entree.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cups milk
- 1 teaspoons salt
- 1 teaspoon black pepper
- 1 cup potato diced, peeled
- 1 cup carrot diced
- 2 cups chicken shredded
- 1/2 cup peas frozen
- 1/2 cup onion diced
- 2 pie crust see notes, prepared
Instructions
- Preheat oven to 425 degrees.
- Make the roux by heating a medium saucepan over medium heat. Add the butter and melt.
- Whisk in the flour and continue whisking over medium heat for 1 minute.
- Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper. Remove from the heat.
- Add the potatoes and carrots to a large microwave safe bowl along with 1 tablespoon of water, cover with plastic wrap, and microwave for 3 minutes. Carefully remove the plastic wrap and drain the liquid fully.
- Add the roux, chicken, peas, and onion to the mixing bowl with the potatoes and carrots. Stir well to combine.
- Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.
- Crimp the edges and cut 4 small slits in the center of the top crust to vent.
- Bake for 30-40 minutes or until the crust is golden brown.
- Let sit for 5 minutes before slicing and serving.
Notes
- Store-bought pie crust can be used, but softer crusts without added sugar work best for this savory filling.
- To ensure potatoes and carrots are fully cooked in the pie, pre-cook them briefly in the microwave or parboil before mixing into the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 481kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 1065mg | 44% |
| Potassium | 512mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3960IU | 79% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 80mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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