Back arrow Recipe details
search icon
Dinner
share icon Share

Chicken Pot Pie

time icon

1h 15min

servings icon

6 servings

0

0 Reviews
cook this dish Cook this dish

This classic comfort food features a flaky, buttery crust filled with tender chunks of chicken, colorful vegetables, and a creamy, savory sauce. The perfect blend of flavors and textures makes this chicken pot pie a hearty and satisfying meal that warms the soul. Serve this delicious pie hot out of the oven for a cozy family dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Prepare the vegetables

Peel and dice the carrots and potatoes. Finely chop the celery and onion.

2
Cook the chicken

Preheat the oven to 375°F (190°C). Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bake for 25-30 minutes, or until cooked through. Let cool slightly, then cut into bite-sized pieces.

3
Make the sauce

In a large saucepan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and potatoes. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.

4
Add flour and liquids

Sprinkle the all-purpose flour over the vegetables. Stir and cook for 1-2 minutes. Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Simmer the sauce until thickened, about 5 minutes.

5
Add seasonings and peas

Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and dried thyme. Stir in the frozen peas.

6
Assemble the pie

Place one pie crust in a 9-inch pie dish. Add the cooked chicken pieces to the sauce and stir to combine. Pour the chicken and vegetable filling into the pie crust. Cover with the second pie crust, sealing the edges and cutting slits in the top to allow steam to escape.

7
Brush with egg wash

In a small bowl, whisk the egg. Brush the top of the pie crust with the beaten egg.

8
Bake the pie

Bake the chicken pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

9
Let cool and serve

Remove the pie from the oven and let it cool for 10-15 minutes before serving. Serve the chicken pot pie hot.

Ratings
0
Comments (0)
Recipe image