Chicken Pot Pie
Servings: 8 Servings
Ingredients
- 5 tablespoons unsalted butter
- 1 cup white onion diced
- 1 cup carrots peeled and thinly sliced
- ½ cup celery finely chopped
- 2 garlic cloves minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 2 teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- ¼ teaspoon ground black pepper
- 4 cups chicken cooked, cubed or shredded
- 12 ounces peas frozen
- 2 pie crusts (9-inch)
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425°F, and line a baking sheet with aluminum foil. Set aside.
- Heat a large pan or Dutch oven over low-medium heat. Add the butter, onion, carrots, and celery. Cook for 5-7 minutes or until the vegetables begin to soften. Add the garlic, and cook for an additional 30 seconds just until fragrant.5 tablespoons unsalted butter, 1 cup white onion, 1 cup carrots, ½ cup celery, 2 garlic cloves
- Sprinkle in the flour, and cook for 2-3 minutes. Then, pour in the chicken broth and heavy cream. Increase the heat to medium, and stir to remove any lumps.⅓ cup all-purpose flour, 2 cups low-sodium chicken broth, ½ cup heavy cream
- Add the salt, garlic powder, dried thyme, and pepper. Continue cooking until the liquid begins to resemble a thick sauce.2 teaspoons salt, ½ teaspoon garlic powder, ½ teaspoon thyme, ¼ teaspoon ground black pepper
- Stir in the chicken and frozen peas until combined. Remove from heat, and set aside.4 cups chicken, 12 ounces peas
- Prepare one of the pie crusts by rolling it out onto a lightly floured surface, then transferring it to an ungreased 9-inch deep dish pie plate. The crust should be around 12 inches in diameter.2 pie crusts
- Carefully scoop the filling into the crust. Roll out the second pie crust to about 10 inches in diameter, and lay it over the top of the filling. Fold the excess dough from the bottom crust up over the top crust and crimp shut. Use a sharp knife to cut slits in the top crust.
- Make an egg wash by whisking together the egg and 1 tablespoon of water. Use a pastry brush to apply the egg wash to the pie crust.1 large egg, 1 tablespoon water
- Transfer the pot pie to the prepared baking sheet, and bake for 30-35 minutes or until the top is golden brown. If the pot pie begins to brown too quickly, cover it with a foil tent.
- Allow the pot pie to cool for 15-20 minutes before serving. See post for storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pot pie. Actual calories will vary.
Nutrition Facts
Chicken Pot Pie
Serving Size
1 slice
Amount per Serving
Calories
249
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
56
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
76
mg
25
%
Sodium
683
mg
30
%
Potassium
318
mg
9
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
7252
IU
145
%
Vitamin C
8
mg
10
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
