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To-Die-For Chicken Pot Pie

Irresistible To-Die-For Chicken Pot Pie Recipe You Must Try

This To-Die-For Chicken Pot Pie combines delicious chicken and vibrant vegetables in a creamy sauce, all encased in a flaky crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Filling
  • 3 cups boneless, skinless chicken breasts (cooked and chopped)
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves fresh garlic (minced)
  • 1 cup frozen peas
  • ½ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 pieces pie crusts store-bought or homemade

Equipment

  • Skillet
  • Oven
  • Pie Dish

Method
 

Cooking Instructions
  1. Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat and cook seasoned chicken until golden brown, about six minutes per side. Set aside to cool, then chop.
  2. In the same skillet, sauté onions, carrots, celery, and garlic until soft (about five minutes).
  3. Add butter to the veggies until melted, stir in flour for two minutes to form a paste. Gradually whisk in broth and cream until thickened.
  4. Mix in chicken and peas; let simmer for a few minutes.
  5. Pour filling into one pie crust, cover with second crust, venting by cutting slits on top. Optionally brush with egg wash.
  6. Bake for 35–40 minutes until golden brown and bubbly.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 24gProtein: 14gFat: 22g

Notes

This pot pie is perfect for family gatherings or cozy nights in. Customize the recipe by swapping chicken for turkey or adding your favorite veggies.

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