The BEST Chicken Pot Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy chicken and vegetable filling in a buttery, flaky pie crust. Rich, savory, and deeply comforting with tender chicken and vegetables. The ultimate cozy dinner that works with leftover or rotisserie chicken.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 unbaked pie crust
- 4 Tablespoons salted butter
- 3 celery stalks (finely diced)
- 3 medium carrots (peeled and finely diced)
- 1 large yellow onion (finely diced)
- 1/2 cup frozen peas
- 2 cups cooked chicken (chopped into bite-size pieces)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon chicken bouillon
- 1 cup heavy cream
- 1 teaspoon ground thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg (beaten with 1 teaspoon water)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 844mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 358mg
- Calcium
- 61mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.