Chicken Pot Pie
By Instacart
1 hr 10 min
6 servings
575 cal
Ingredients
About this recipe
A classic comfort dish, this chicken pot pie recipe features a golden-brown, flaky crust and rich, savory filling. It shines as a midweek dinner or can steal the show at any weekend gathering.
Chicken pot pie has a rich history as a comfort food staple, originating from Greece, but it gained its current status from the Pennsylvania Dutch who served it with noodles. From simple beginnings, it grew in popularity, becoming a beloved dish across the United States.
This recipe is powered by the magic of AI, so that means it may not be perfect. Check temperatures, taste, and season as you go. Or totally switch things up—you're the head chef now. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only. Make sure to follow recommended food safety guidelines.
Full ingredient list
- 2 pie dough discs (see A-PIE-ogenesis recipe)
- 3 cups shredded, cooked chicken, white or dark meat (425g)
- 1 1/2 teaspoons chopped fresh thyme (2g)
- 1 egg, beaten
- 2 celery ribs, finely diced
- 1 large carrot, finely diced
- 1 medium onion, finely diced
- freshly cracked black pepper
- 1/3 cup all-purpose flour (50g)
- 1/4 teaspoon ground turmeric (0.5g)
- 2 1/2 cups low sodium chicken stock, warmed (600ml)
- 1/4 cup heavy cream (60ml)
- 2 tablespoons roughly chopped Italian parsley (7g)
- 4 tablespoons (1/2 stick) unsalted butter (55g)
- Kosher salt
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.
Preparation
1
Preheat oven to 425 degrees F (220 degrees C).
2
Place pie crust in a 9-inch pie plate.
3
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Drain and set aside.
4
In the saucepan over medium heat, cook onions in butter until soft and translucent, about 8 minutes.
5
Stir in flour, salt, pepper, and celery seed. Slowly add in chicken broth and milk.
6
Simmer over medium-low heat until thick. Remove from heat, mix in the chicken mixture, and set aside.
7
Place the chicken mixture in the bottom pie crust. Cover with the top crust, seal edges.
8
Cut away excess dough and make several slits in the top to allow steam to escape.
9
Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
10
Let it cool for 10 minutes before serving.
For a dairy-free version, use almond milk and a vegan butter substitute. Gluten-free eaters can use a gluten-free pie crust and gluten-free all-purpose flour. To reduce fat, use a half-fat milk and a butter substitute.
For an extra flaky crust, lightly brush the top crust with a beaten egg before baking.
Nutrition info
Iron
3 mg
Calcium
86 mg
Vitamin C
9 mg
Vitamin A
3565 IU
Sugar
5 g
Fiber
4 g
Potassium
590 mg
Sodium
854 mg
Cholesterol
85 mg
Saturated Fat
15 g
Fat
31 g
Protein
27 g
Carbohydrates
50 g
Calories
575 kcal