Description
Indulge in the ultimate comfort food with this easy chicken pot pie recipe. A flaky, golden crust envelops a creamy filling of tender chicken and colorful vegetables, creating a dish that warms both the heart and home. Perfect for chilly evenings or cozy gatherings, this pot pie is not just a meal; it’s a memory maker that will leave everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh carrots, diced
- 1 cup frozen peas
- 2 celery stalks, diced
- 1 medium onion, chopped
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 store-bought pie crust (9-inch)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a skillet over medium heat, sauté onions, carrots, and celery in a tablespoon of oil for about 5-7 minutes until softened.
- Add diced chicken and chicken broth to the skillet; simmer for about 10 minutes until the chicken is cooked through.
- Stir in heavy cream until the mixture thickens slightly; season with salt and pepper.
- Pour the filling into a pie crust in a baking dish. Cover with another layer of crust, sealing edges well and cutting slits on top.
- Bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Substitute turkey or tofu for chicken if desired. Feel free to add different vegetables like corn or mushrooms for variety. To enhance flavors, incorporate fresh herbs such as thyme or rosemary.