Easy Chicken Pot Pie Recipe
This Easy Chicken Pot Pie is pure comfort food. This classic savory pie is filled with chicken, vegetables and a creamy herb gravy.
Servings 6
Calories 702kcal
Ingredients
- 6 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 teaspoon dried thyme
- 6 cloves garlic
- 2 russet potatoes 2 small or 1 medium
- 1/3 cup all purpose flour
- 2 cups low sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas and carrots
- 4 cups shredded chicken
- 2 pie crusts
- 1 tablespoon butter melted
- salt and thyme optional
Instructions
- Preheat oven to 425 degrees.
- Place butter in a large skillet over medium heat. Cook just until melted. Add in onion, celery, thyme, garlic and potatoes. Cook just until vegetables start to soften, about 5 minutes.
- Add in flour. Stir to coat the veggies and allow to cook one minute.
- Slowly whisk in chicken broth and heavy cream. Allow to thicken about 5 minutes. Fold in shredded chicken and peas and carrots.
- Place one pie crust into the bottom of a 9 inch pie pan. Pour filling into pie crust. Top with other pie crust and press the crusts together so it is sealed. Flute edges if desired. Use a paring knife to cut slits into the pie crust. Brush crust with melted butter and sprinkle with salt and thyme (if desired). Bake for 35 - 45 minutes or until crust is browned. Allow to cool 10 - 15 minutes before slicing and serving.
Notes
If the crust starts to brown too much, loosely cover the pie with aluminum foil.
You can also use leftover shredded turkey.
Nutrition information for estimation purposes only.
Nutrition
Calories: 702kcal | Carbohydrates: 53g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 363mg | Potassium: 784mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1876IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 4mg