Chicken Pot Pie with Potatoes
This cozy chicken pot pie with potatoes features a golden crust, creamy filling, tender chicken, hearty vegetables, and herbs — the ultimate comfort meal for cool evenings and busy nights.
Equipment
- Large Skillet
- Pie Dish
- Oven
Ingredients
Filling
- 2 cups cooked chicken breast shredded
- 2 medium potatoes diced
- 1 cup carrots sliced thin
- 1 cup frozen peas
- 1 small onion diced
- 2 cloves garlic minced
- 3 tbsp butter
- 3 tbsp all-purpose flour or gluten-free blend
- 1.5 cups chicken broth
- 0.5 cup milk or half-and-half
- 0.5 tsp thyme dried
- 0.25 tsp black pepper
- salt to taste
Topping & Garnish
- 1 pre-made pie crust or homemade
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Let pie crust soften slightly at room temperature.
- In a large skillet, melt butter over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds.
- Sprinkle in the flour and stir to form a roux. Cook for 1–2 minutes, then slowly add chicken broth while whisking.
- Pour in milk and stir until smooth and thickened. Season with salt, pepper, and thyme.
- Add chicken, potatoes, carrots, and peas. Fold gently until well combined. Simmer for 5 minutes until potatoes start to soften.
- Transfer filling to a pie dish. Top with crust, crimp edges, and cut small slits for steam.
- Bake for 25–30 minutes until crust is golden brown and filling is bubbling. Let rest 10 minutes before serving.
Notes
This pot pie is easy to customize. Use leftover rotisserie chicken for convenience, or swap in sweet potatoes, green beans, or mushrooms based on what you have. Gluten-free and dairy-free substitutions work beautifully.
Nutrition
Calories: 395kcalCarbohydrates: 32gProtein: 28gFat: 19gSaturated Fat: 9gCholesterol: 85mgSodium: 610mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 6200IUVitamin C: 18mgCalcium: 90mgIron: 2.7mg
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