Chicken Pot Pie
Indulge in the ultimate comfort food with this easy Chicken Pot Pie recipe. This hearty, savory dish combines tender chicken, fresh vegetables, and a creamy gravy all encased in a flaky double crust. Perfect for family dinners or cozy nights in, this recipe is not only delicious but also straightforward enough for cooks of any skill level to master. With its warm flavors and inviting aroma, your kitchen will feel like a comforting haven as you serve up this classic delight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breast (cubed)
- 2 tablespoons olive oil
- 2 medium carrots (sliced)
- 1 pound Yukon Gold potatoes (diced)
- 2 cloves garlic (minced)
- 3 tablespoons unsalted butter
- 1 cup low sodium chicken broth
- 2/3 cup half and half
- 2 pre-made pie crusts
Instructions
- Preheat the oven to 375°F.
- In a skillet, heat olive oil over medium-high heat. Add cubed chicken seasoned with salt and pepper; cook until browned. Remove from skillet.
- Lower heat to medium, add butter, carrots, and potatoes; sauté until softened. Stir in garlic, thyme, black pepper, and bouillon paste; cook until fragrant.
- Return chicken to skillet with peas and parsley; sprinkle flour and stir until absorbed. Gradually mix in broth and half-and-half; simmer until thickened.
- Roll out one pie crust into a greased pie dish, pour in filling, cover with second crust, seal edges, and cut vents on top.
- Brush with whisked egg wash and bake for 30–35 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 490
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://allfoodierecipes.com/chicken-pot-pie/