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Easy Chicken Pot Pie
Nothing says comfort food like this Easy Chicken Pot Pie recipe! With a homemade flaky, buttery crust and a creamy chicken and vegetable filling, every bite is hearty and satisfying. This is the kind of meal that feels like a warm hug that's perfect when you're craving something cozy and comforting!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pot
- baking sheet
- pan
- oven
📝 Preparation Steps
1
Make pie dough: In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces. Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse until combined.Form into 2 disks and wrap with plastic. Refrigerate for one hour or up to overnight.
unsalted butter, cubed1 cupsalt2 tspunsalted butter2 tbsplarge egg1sour cream1 tbspice water4 tbsp
2
Sauté vegetables: Melt butter in a large pot, sauté onions, carrots and celery on medium high heat for ⏱️ 5-7 minutes.
large onion, diced1medium carrots, diced2
3
Finish filling: Add in garlic, sage, thyme, flour and chicken. Reduce heat to medium and cook for about ⏱️ 5 minutes. Stir in chicken broth and cover with a lid and simmer for about ⏱️ 10 minutes. Add cream, frozen peas, salt, pepper and chopped parsley, stir to combine. Give the mixture a taste and add any additional salt and pepper to taste. Cool mixture: Pour out onto baking sheet to cool. This is the fastest way we have found to quickly cool the mixture down! You can even pop it in the freezer to speed things up too.
garlic, minced4 clovesfresh thyme2 tspchicken broth2 cupsfrozen peas1 cupunsalted butter, cubed1 cupsalt2 tspunsalted butter2 tbspfresh parsley, chopped2 tbsp
4
Roll out bottom pie crust and lay into a deep pie pan. Poke holes in the bottom of the crust with a fork.
5
Fill crust with cooled chicken mixture. Roll out top crust, make sure to cut slits for steam to escape. Crimp edges of crust with thumbs and index fingers in a fluted pattern making sure to seal top crust to bottom crust.
6
Bake: Brush with egg wash and bake for at 425°F for ⏱️ 30 minutes then reduce oven temperature to 375°F for an additional ⏱️ 20 minutes. Allow to cool for at least ⏱️ 30 minutes before serving.
large egg1
Nutrition Facts
calories
558 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
979 mg
protein Content
25 g
trans Fat Content
1 g
cholesterol Content
182 mg
carbohydrate Content
39 g
saturated Fat Content
20 g
unsaturated Fat Content
11 g
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