Hearty Chicken Pot Pie Recipe

Ingredients

This recipe is designed for 4 servings. Quantities scale automatically, but cooking steps remain unchanged. Original recipe yields 4 servings.

• 1 pounds skinless, boneless chicken breast
• 1 cup chicken broth
• teaspoon salt
• teaspoon ground black pepper
• 1 cups milk
• 3 tablespoons butter
• 1 onion, chopped
• 1 cup chopped celery
• cup all-purpose flour
• 2 cups frozen mixed vegetables, thawed
• 1 tablespoon chopped fresh parsley
• teaspoon dried thyme
• 1 (9-inch) refrigerated pie crust
• 1 egg, lightly beaten

Directions

Step 1: In a large saucepan, combine the chicken, chicken broth, salt, and pepper. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 30 minutes, until the chicken is fully cooked and juices run clear.

Step 2: Remove the chicken from the pan and allow it to cool. Pour the remaining broth into a measuring cup, let it sit, and skim off any fat. Add enough milk to reach a total of 2 cups.

Step 3: Dice the chicken into -inch pieces.

Step 4: In the same saucepan, melt the butter over medium heat. Add the chopped onion and celery, and saut for 3 minutes, stirring frequently.

Step 5: Stir in the flour until smooth and evenly incorporated. Gradually pour in the milk-broth mixture, stirring constantly until the sauce thickens and comes to a boil.

Step 6: Add the cooked chicken, thawed vegetables, parsley, and thyme to the sauce. Stir to combine, then pour the mixture into a 1 quart deep casserole dish.

Step 7: Preheat the oven to 400F (200C). Roll out the pie crust to be 1 inch larger than the casserole dish. Cut small slits in the crust for venting.

Step 8: Place the crust over the casserole. Trim and flute the edges, and optionally cut decorative shapes from extra pastry scraps to place on top. Brush the crust with the beaten egg.

Step 9: Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pot pie to cool for 10 minutes before serving.

Nutrition Facts (per serving)

• Calories: 930
• Fat: 40g (52% DV)
• Saturated Fat: 16g (80% DV)
• Cholesterol: 223mg (74% DV)
• Sodium: 1177mg (51% DV)
• Carbohydrates: 72g (26% DV)
• Dietary Fiber: 8g (28% DV)
• Sugars: 13g
• Protein: 67g (134% DV)
• Vitamin C: 8mg (9% DV)
• Calcium: 214mg (16% DV)
• Iron: 6mg (33% DV)
• Potassium: 1001mg (21% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient data may not be available for all ingredients.