Homemade Chicken Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting old-fashioned chicken pot pie with a buttery crust and creamy filling loaded with tender chicken and vegetables. A classic that takes time but delivers real comfort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ½ cups (300 grams) all-purpose flour
- ¼ teaspoon salt
- 16 tablespoons (2 sticks) (8 ounces) cold salted butter, (cut into ½ -inch cubes)
- ½ cup ice water, (plus more as needed)
- ⅓ cup salted butter
- ⅓ cup finely-diced onion
- ⅓ cup finely-diced celery
- ½ teaspoon minced fresh garlic ((about 1 small clove))
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- ⅔ cup whole milk, (at room temperature)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme ((or about 1 teaspoon fresh thyme leaves))
- 3 cups shredded cooked chicken
- 1 ½ cups frozen peas and carrots, (thawed)
- 1 cup frozen corn kernels, (thawed)
At a glance
PER SERVING · TIME 160M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 45m
- Cook
- 35m
- Sodium
- 674mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 421mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 105M
- SODIUM
- 674MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.