Double Crust Chicken Pot Pie
View original ↗
Sally's Baking Addiction · by Sally★ 4.9

Double Crust Chicken Pot Pie

NUTRITION · PER SERVING205M COOK
CAL 12%·PRO 33%
CARBS 12G20% OF CAL
2G FIBER7G OTHER3G TOTAL SUGAR
FAT 14G53% OF CAL
7G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comfort food classic with a double crust enclosing tender chicken, vegetables, and a creamy sauce. A warm, satisfying dinner for cold weather.

mainamericancasserolechicken
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
  • 1 pound (450g) skinless boneless chicken breast or thighs, cubed
  • 1 cup (about 130g) sliced carrots (about 2 carrots)
  • 1/2 cup (about 40g) sliced celery
  • 1/3 cup (5 Tbsp; 71g) unsalted butter
  • 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
  • 1 teaspoon minced garlic
  • 1/3 cup (41g) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
  • 2/3 cup (160ml) half-and-half*
  • 1 cup (125g) frozen peas
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: sprigs of fresh thyme for garnish
PREP
170M
SODIUM
446MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.