Chicken Pot Pie
A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
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Ingredients
Yields 4 servings
- (1 lb) boneless, skinless chicken breasts
- (1 cup) diced carrots
- (1 cup) diced potatoes
- (1 cup) frozen peas
- (1/2 cups) chopped onion
- (1/2 cups) celery, diced
- (1/4 cups) all-purpose flour
- (1 1/2 cups) chicken broth
- (1/2 cups) milk
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/4 tsp) garlic powder
- (1/4 tsp) thyme
- (1) pre-made pie crust (9-inch)
- (1 egg) (for egg wash)
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a large pot, boil 1 lb of boneless, skinless chicken breasts in water until fully cooked, about 15-20 minutes. Remove the chicken, let cool, and then shred it into bite-sized pieces.
- 3
In the same pot, add 1/2 cup of chopped onion, 1 cup of diced carrots, 1 cup of diced potatoes, and 1/2 cup of diced celery. Cook for about 5 minutes until the vegetables begin to soften.
- 4
Stir in 1/3 cup of all-purpose flour, coating the vegetables, and cook for an additional 2 minutes.
- 5
Gradually add 1 1/2 cups of chicken broth and 1/2 cup of milk to the pot, stirring continuously until the mixture thickens, about 5 minutes.
- 6
Add the shredded chicken, 1 cup of frozen peas, 1/2 tsp of salt, 1/4 tsp of black pepper, 1/4 tsp of garlic powder, and 1/4 tsp of thyme. Mix well and remove from heat.
- 7
Pour the chicken and vegetable mixture into a 9-inch pie dish.
- 8
Cover with the pre-made pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
- 9
Beat 1 egg and brush it over the crust for a golden finish.
- 10
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- 11
Let cool for a few minutes before serving.
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