Chicken Pot Pie

Prep Time: 30 min	Cook Time: 1 hour
Total Time: 1 hour 30 min	Servings: 4-6

Introduction

Warm up with a classic comfort food, Chicken Pot Pie! This hearty recipe features tender chunks of chicken, savory vegetables, and a rich, creamy sauce, all tucked into a flaky, golden pie crust. Perfect for chilly evenings, family gatherings, or a cozy weekend meal, this traditional dish is sure to satisfy your cravings for something warm and satisfying.

Ingredients

For the Filling:

• 1 tablespoon olive oil

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 cup frozen peas

• ⅓ cup unsalted butter

• ⅓ cup all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream

• 1 teaspoon dried thyme

• Salt and pepper, to taste

  
  

For the Crust:

• 1 store-bought pie crust (or make your own)

• 1 egg, lightly beaten (for egg wash)

  
  

Cooking Instructions

1. In a large skillet over medium heat, warm the olive oil. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides.

   
   

2. Stir in the diced onion, sliced carrots, and sliced celery. Cook for an additional 5 minutes, allowing the vegetables to soften.

   
   

3. Add the frozen peas and remove the skillet from heat, setting aside.

   
   

4. In a separate saucepan over medium heat, melt the unsalted butter. Gradually whisk in the all-purpose flour until smooth, forming a roux.

   
   

5. Slowly pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Add the dried thyme and season with salt and pepper.

   
   

6. Allow the sauce to simmer for 2-3 minutes, or until it has thickened.

   
   

7. Pour the sauce over the chicken and vegetable mixture, stirring to combine.

   
   

8. Preheat your oven to 375°F (190°C).

   
   

9. Transfer the chicken and vegetable filling into a 9-inch deep-dish pie pan or a baking dish.

   
   

10. Lay the pie crust over the filling, trimming any excess dough if necessary. Crimp or seal the edges to prevent leaking.

    
    

11. Brush the top of the crust with the beaten egg for a golden, shiny finish. Cut a few small slits in the center of the crust to allow steam to escape.

    
    

12. Bake the Chicken Pot Pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

    
    

Serving Suggestions

Serve Chicken Pot Pie warm, alongside a fresh green salad or your favorite vegetable for a balanced meal.

Cooking Tips

• Make individual pot pies by using smaller oven-proof bowls or ramekins instead of a large pie dish.

  
  

• Substitute store-bought pie crust with puff pastry, phyllo dough, or even biscuit dough for a unique twist on the traditional crust.

  
  

• Add more vegetables, like mushrooms, potatoes, or bell peppers, for an extra boost of flavor and nutrition.

  
  

Nutritional Facts

Calories	Protein	Fat	Carbs	Fiber	Net Carbs
450 Kcal	25g	25g	30g	2g	28g