Chicken Pot Pie Recipe
This comforting Chicken Pot Pie Recipe is the perfect comfort food for a cold day! We take tender shredded chicken, cover it in a creamy broth laced with hearty vegetables, and top it with our homemade pie crust for a meal your whole family will love.
Servings: 6 servings
Ingredients
- 1 pie crust, store-bought or homemade gluten free pie crust
- 2 tablespoons salted butter or extra-virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream, or the same quantity of cream scooped from the top of a chilled can of full-fat coconut milk for dairy-free
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups shredded chicken, about 2 pounds cooked and shredded chicken
- 1 cup frozen peas and carrots
- 1 egg, whisked
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy-bottomed pot over medium heat, then add the onion and garlic. Sauté for 4 to 5 minutes, until the onion is translucent and fragrant.
- Sprinkle the flour over the onion mixture and whisk to combine.
- Add the chicken broth 1 cup at a time, whisking constantly, then stir in the heavy cream, sage, thyme, salt, and pepper, continuing to whisk until mixture is smooth.
- Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
- Transfer the chicken mixture to a deep pie pan or 2-quart casserole dish, then lay the crust over the top. Brush with the whisked egg, then bake for 30 minutes.
- Remove from the oven and let cool slightly, then serve!
Notes
- This makes one pie crust for topping the pie, you can double this recipe if you prefer a double crust!
- For grain-free: use this pie crust, and thicken the filling with 2 tablespoons arrowroot or tapioca starch instead of flour.
- For dairy-free: use olive oil in place of the butter for sauteeing the veggies, substitute coconut oil for butter in the pie crust, or use your favorite dairy-free pie crust, and use your favorite dairy-free milk in place of the heavy cream - we like full-fat canned coconut milk here!
Nutrition
Calories: 452kcal | Carbohydrates: 24g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 755mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2695IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg