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Classic Chicken Pot Pie

DAMN…what is it about classic chicken pot pie that really gets me pumped? The creamy filling, the warmth of the chicken and vegetables, the crunch of the pie crust. Probably ‘all of the above’, but whatever it is, it’s a chicken pot pie recipe you won’t want to miss.
Course Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 573kcal
Cost 15

Equipment

Ingredients

Instructions

  • Preheat oven to 425 degrees.
  • Put the carrots and potatoes in a large pot. Cover with water and bring to a boil. Once boiling, lower the heat, cover and cook for 8-10 minutes or until soft. Drain and set aside.
  • While the potatoes & carrots cook, in a large skillet heat the butter and add the onion. Cook until soft.
  • Add the flour and spices and stir together until mixed.
  • Add the broth and milk and bring to a boil. Stir continuously until thickened.
  • While the mixture thickens, unroll 2 pie sheets in (2) 9 inch pie plates.
  • Add the chicken, carrots, potatoes, peas, corn to the skillet. Remove from heat and mix thoroughly.
  • Once mixed, add mixture to the pies and cover the filling with the other pie sheets. Trim, seal and flute edges and cut 4 skits in the top of each pie.
  • Bake pies for about 35-40 minutes at 425 degrees.
  • Let pies cool for about 5 minutes, slice and serve hot! Sprinkle with Parmesan cheese if desired.

Notes

Enjoy!

Nutrition

Serving: 2cups | Calories: 573kcal | Carbohydrates: 72g | Protein: 47g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1992mg | Potassium: 1773mg | Fiber: 8g | Sugar: 16g | Vitamin A: 10058IU | Vitamin C: 58mg | Calcium: 247mg | Iron: 4mg