Description
Comfort meets culinary magic in this classic Chicken Pot Pie, where golden pastry cradles a creamy blend of tender chicken and garden-fresh vegetables. Rich, hearty flavors and a flaky crust promise a satisfying meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
Vegetables:
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
Crust and Filling Ingredients:
- 2 pie crusts (pre-made or homemade)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large egg (for egg wash)
- 1 tbsp dried thyme
- 1 tbsp dried parsley
Instructions
- Preheat oven to 425°F and prepare a 9-inch pie dish by lightly greasing the surface.
- Cut chicken breasts into bite-sized cubes, seasoning with salt and pepper.
- Sauté chicken in a large skillet over medium-high heat until golden and fully cooked, approximately 6-8 minutes.
- Remove chicken and in the same skillet, melt butter and sauté onions and garlic until fragrant and translucent.
- Sprinkle flour over the vegetables, stirring continuously to create a roux and prevent lumps.
- Gradually pour in chicken broth and heavy cream, whisking consistently to develop a smooth, creamy sauce.
- Add carrots, peas, cooked chicken, thyme, and parsley to the sauce, stirring to combine and allowing mixture to simmer for 3-4 minutes.
- Roll out one pie crust and place it into the prepared pie dish, trimming excess edges.
- Pour the chicken and vegetable filling evenly into the bottom crust.
- Cover the filling with the second pie crust, crimping edges to seal and cutting small vents on top.
- Whisk egg and brush over the top crust to create a golden, glossy finish.
- Bake for 35-40 minutes until the crust turns a deep golden brown and filling bubbles around the edges.
- Allow pie to rest for 10-15 minutes before serving to help filling set and cool slightly.
Notes
- Use bone-in chicken for extra flavor and moisture, which prevents the meat from drying out during cooking.
- Replace heavy cream with Greek yogurt or milk for a lighter, lower-calorie version that maintains creamy texture.
- Consider adding diced potatoes or sweet potatoes for additional heartiness and nutritional variety in the filling.
- Freeze unbaked pot pie for up to 3 months by wrapping tightly in plastic wrap and aluminum foil, perfect for meal prep enthusiasts.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg