Chicken Pot Pie
Devashish
Nothing brings more comfort on a chilly evening than a steaming, golden-crusted chicken pot pie. Ready in just 75 minutes, this homestyle favorite packs 19g of protein per serving while keeping calories reasonable at 431 kcal.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 431 kcal
Large saucepan
Pie dish
Measuring cups
Pie Filling
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery sliced
- 1/3 cup onion chopped
- 1/3 cup all-purpose flour
- 8 ounces frozen mixed vegetables carrots, peas, green beans, and corn
Crust and Egg Wash
- 2 9-inch pie crusts homemade or store-bought
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
Preheat oven to 425 degrees F.
Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just barely cooked through then remove the chicken to a plate.
Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent.
Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape.
Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly.
Calories: 431kcalCarbohydrates: 35gProtein: 19gFat: 24gSaturated Fat: 10gCholesterol: 81mgSodium: 575mgPotassium: 413mgFiber: 3gSugar: 2gVitamin A: 1805IUVitamin C: 4mgCalcium: 72mgIron: 2mg
Keyword comfort food, creamy chicken, homemade crust, savory pie, vegetables