Description

This Chicken Pot Pie features a rich filling of tender chicken, carrots, and peas, all in a flaky crust. It’s the perfect dish for a cozy family dinner, embodying the essence of comfort food with a delicious homemade touch.

Ingredients

Scale

2 pie crusts homemade or store-bought, made the night before
4 tablespoons unsalted butter (56.5 grams)
2 large carrots peeled and sliced
2 celery stalks diced
1 small yellow onion diced
2 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all purpose flour (60 grams)
2 1/2 cups chicken broth (566.9 grams)
1 cup milk (227 grams)
1/2 teaspoon dried thyme
2 bay leaves
1 pound boneless skinless chicken breasts cut into small bite sized pieces (453.6 grams)
1 cup frozen peas (133.5 grams)
1 egg white whisked

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Instructions

If using homemade pie crust, prepare two crusts the night before and refrigerate until ready to roll out.
Melt the butter in a large skillet or Dutch oven. Add the carrots, celery, onion, and garlic. Season with salt and pepper and sauté for 5-7 minutes until vegetables are soft.
Whisk in the flour, then gradually whisk in the chicken broth, scraping any browned bits. Add the broth a few tablespoons at a time, whisking until absorbed. Stir in the milk, thyme, and add the bay leaves. Bring to a simmer.
Add the chicken and cook for 10 minutes, stirring occasionally until cooked through. Discard the bay leaves and stir in the frozen peas. Cool the filling in the refrigerator for 30 minutes.
Preheat the oven to 375°F.
Roll out the pie crust dough. Line a deep dish pie pan with one crust, fill with the chilled mixture, and cover with the second crust. Crimp the edges, brush with egg white, and cut holes for steaming. Bake for 30-40 minutes until the crust is golden brown. Let cool for 45-90 minutes before serving.

Notes

For best results, make the pie crust the night before to ensure it chills properly.
Feel free to substitute the vegetables based on your personal preference or what’s in season.
Allow the pie to rest before cutting to help the filling set.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg