Chicken pot pie is the ultimate comfort food. Buttery, flaky pie crust filled with shredded chicken (or turkey), vegetables, and a creamy sauce. It tastes like home.

Mom makes this recipe all of the time and the girls love it. They get so excited when we tell them we are having chicken pot pie for dinner. They don’t even complain about eating their vegetables because they are eating PIE for dinner. Nothing else matters.

This recipe is a meal in itself – loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones you’ll find in the freezer section. Once you try homemade, there’s no going back. This also requires simple ingredients:

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

How To Make Chicken Pot Pie

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Here’s the nutritional information for a serving of Chicken Pot Pie made according to the provided recipe:

– Calories: Approximately 450-500 per serving (depending on serving size and specific ingredients used)
– Protein: Approximately 20-25 grams per serving (varies based on chicken and milk content)
– Fat: Approximately 25-30 grams per serving (mainly from butter, pie crust, and chicken)
– Carbohydrates: Approximately 35-40 grams per serving (mainly from flour in the crust and vegetables)
– Fiber: Approximately 3-5 grams per serving (from vegetables)
– Sodium: Approximately 800-1000 milligrams per serving (varies based on chicken broth and added salt)
– Vitamins and Minerals: Chicken pot pie can provide significant amounts of vitamin A, vitamin C, calcium, and iron, mainly from the vegetables and chicken used in the recipe.

It’s worth noting that the nutritional content can vary based on the specific ingredients used and the portion sizes served. This information serves as a general estimate and may not reflect exact values for every homemade chicken pot pie.