Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food, enveloping you in a flaky crust filled with tender chicken, vibrant vegetables, and a creamy sauce. This nostalgic dish brings warmth to chilly nights and is perfect for family dinners. Easy to prepare and customizable, it promises to be a hit at your dinner table!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, chopped
- 1 cup frozen peas
- 2 medium potatoes, diced
- 1 medium onion, finely chopped
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- Salt and pepper to taste
- 1 prepared pie crust (top and bottom)
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet over medium-high heat, cook diced chicken seasoned with salt and pepper until browned (7-10 minutes). Remove and set aside.
- In the same skillet, melt butter over medium heat. Sauté onions, carrots, and potatoes until slightly softened (about 5 minutes).
- Sprinkle flour over the veggies, stirring for one minute. Gradually whisk in chicken broth and then milk until thickened.
- Mix in cooked chicken and frozen peas; season to taste.
- Pour mixture into a pie crust-lined baking dish, cover with another crust, crimp edges securely, and cut slits for steam release.
- Bake for 30–35 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (approx. 245g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg
Keywords: To enhance flavor, consider adding herbs like thyme or rosemary. Leftover Chicken Pot Pie can be stored in an airtight container in the fridge for up to three days or frozen before baking for freshness.