Chicken Pot Pie

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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling: 5 minutes
Servings: 2
Calories: 1321kcal

Equipment

  • 2 oven safe bowls about 8 to 10oz capacity or individual bakeware (optional)

Ingredients

Pot Pie

  • Nonstick spray
  • 2 Pie shells needed for top and bottom. If using an oven safe bowl you may need 1 more pie shell for proper area coverage
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Carrots diced
  • 1/2 cup Celery diced
  • 1/4 cup Onion diced
  • 1 clove Garlic
  • 2 TBSP All-purpose flour
  • 2.5 cups Chicken broth
  • 6 oz Chicken breast boneless skinless cut into bite size pieces
  • 1/2 cup Potatoes peeled and diced small
  • 1/4 cup Green Peas
  • 1/2 tsp Fresh thyme leaves removed
  • 2 Dinner rolls optional
  • 2 tsp Butter optional

Milk

  • 24 oz Milk cold
US Customary - Metric

Instructions

  • Preheat oven to 375°F (190°C).
  • If using oven safe bowls: Lightly grease individual oven safe bowls or baking vessels (about 8oz capacity) with nonstick spray. Cut the amount of pie dough needed to line the inside. Lightly press the pie dough into the vessel and trim any excess off. Set aside. Cut two circles from the pie shell to fit the top as well.
    If just using pie shells: line one of the pie shells into a pie tin or pie dish (if it already comes in a pie tin ignore this step).
  • Add the oil to a saucepan or pot over medium heat. Once hot, saute the carrots, celery, onion, and garlic until the onions are translucent, about 5 minutes.
  • Stir in the flour until fully combined. Then stir in the broth, chicken, potatoes, and thyme. Bring to a simmer to build flavor, about 15 to 20 minutes until the potatoes are tender and the chicken is cooked through. Stir in the peas. Season with salt and pepper to taste.
  • Spoon the mixture into the baking vessels (or into the pie tin). Place the pie dough over top and crimp the edges together to seal.
  • Bake for 25 to 35 minutes until golden brown.
  • Cool for about 5 minutes before serving.
  • If using individual baking vessels: be very careful when serving as the vessel will be very hot.
    If baking in a pie tin: portion the pot pie, save or freeze any remaining for future use.
  • Warm the roll for 2 to 3 minutes. Halve and spread with butter if desired.
  • Serve the pot pie with roll and milk.

Nutrition

Calories: 1321kcal | Carbohydrates: 124g | Protein: 46g | Fat: 71g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 2202mg | Potassium: 1327mg | Fiber: 8g | Sugar: 22g | Vitamin A: 6331IU | Vitamin C: 14mg | Calcium: 542mg | Iron: 7mg

Chicken Pot Pie

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 5 minutes
Servings 2
Calories 1321 kcal

Equipment

  • 2 oven safe bowls about 8 to 10oz capacity or individual bakeware (optional)

Ingredients
 
 

Pot Pie

  • Nonstick spray
  • 2 Pie shells needed for top and bottom. If using an oven safe bowl you may need 1 more pie shell for proper area coverage
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Carrots diced
  • 1/2 cup Celery diced
  • 1/4 cup Onion diced
  • 1 clove Garlic
  • 2 TBSP All-purpose flour
  • 2.5 cups Chicken broth
  • 6 oz Chicken breast boneless skinless cut into bite size pieces
  • 1/2 cup Potatoes peeled and diced small
  • 1/4 cup Green Peas
  • 1/2 tsp Fresh thyme leaves removed
  • 2 Dinner rolls optional
  • 2 tsp Butter optional

Milk

  • 24 oz Milk cold

Instructions
 

  • Preheat oven to 375°F (190°C).
  • If using oven safe bowls: Lightly grease individual oven safe bowls or baking vessels (about 8oz capacity) with nonstick spray. Cut the amount of pie dough needed to line the inside. Lightly press the pie dough into the vessel and trim any excess off. Set aside. Cut two circles from the pie shell to fit the top as well.
    If just using pie shells: line one of the pie shells into a pie tin or pie dish (if it already comes in a pie tin ignore this step).
  • Add the oil to a saucepan or pot over medium heat. Once hot, saute the carrots, celery, onion, and garlic until the onions are translucent, about 5 minutes.
  • Stir in the flour until fully combined. Then stir in the broth, chicken, potatoes, and thyme. Bring to a simmer to build flavor, about 15 to 20 minutes until the potatoes are tender and the chicken is cooked through. Stir in the peas. Season with salt and pepper to taste.
  • Spoon the mixture into the baking vessels (or into the pie tin). Place the pie dough over top and crimp the edges together to seal.
  • Bake for 25 to 35 minutes until golden brown.
  • Cool for about 5 minutes before serving.
  • If using individual baking vessels: be very careful when serving as the vessel will be very hot.
    If baking in a pie tin: portion the pot pie, save or freeze any remaining for future use.
  • Warm the roll for 2 to 3 minutes. Halve and spread with butter if desired.
  • Serve the pot pie with roll and milk.

Nutrition

Calories: 1321kcalCarbohydrates: 124gProtein: 46gFat: 71gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.2gCholesterol: 112mgSodium: 2202mgPotassium: 1327mgFiber: 8gSugar: 22gVitamin A: 6331IUVitamin C: 14mgCalcium: 542mgIron: 7mg
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