Chicken Pot Pie
There is nothing more comforting than this absolutely perfect chicken pot pie! A flaky pie crust filled with chicken, veggies, and tons of flavor is just what you need on a cold winter day, or any day. This is a classic recipe you will definitely want in your recipe book!
Servings: 8
Ingredients
- 1 store-bought pie crust, or homemade pie crust
- 3 cups boneless skinless chicken breast, cooked and chopped
- 2 tablespoons butter
- 1/2 onion, chopped
- 3 large carrots, peeled and sliced
- 2 large celery stalks, chopped
- 3/4 cup frozen peas
- 1 tablespoon dried parsley flakes
- 1/4 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup half and half, or milk
- 1 teaspoon lemon juice
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/2 teaspoon dried thyme
- 1-2 teaspoons chicken bouillon flavoring, to desired taste
Instructions
- Prepare the pie crust by rolling out one crust to place in the bottom of a deep dish 9" pie dish. Make sure the crust is bigger than the pan dish so there is extra to create a pretty edge when you seal it.
- Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add the onion, carrots, and celery. Cook until soft and tender for about 5 minutes. Set aside.
- In a large stock pot, melt 1/4 cup butter. Stir in the flour and whisk to make a roux. The mixture will look like a paste. This helps to thicken the filling
- Slowly whisk in the chicken broth and milk.
- Add the lemon juice, salt, pepper, parsley, thyme, nutmeg, and chicken bouillon. Stir frequently until the mixture becomes thick.
- Remove from the heat. Stir in the cooked chicken pieces and veggie mixture.
- Taste and adjust the seasonings or add salt or chicken flavoring if needed.
- Pour the mixture into the crust of the pie dish.
- Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
- Bake for 1 hour at 375 degrees Fahrenheit, or until golden brown.
- Allow to cool slightly and serve!
Video
Notes
Nutrition
Serving: 1slice | Calories: 337kcal | Carbohydrates: 23g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 683mg | Potassium: 434mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5052IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg
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