Real Chicken Pot Pie
A hearty and comforting chicken pot pie filled with tender chicken, potatoes, carrots, celery, and peas, all encased in flaky crust—perfect for family dinners.
Ingredients
Instructions
- Boil the chicken with 1/2 teaspoon salt and 1 teaspoon pepper until done. Save the broth.
- Debone the cooked chicken.
- Cut potatoes, carrots, and celery, then cook them in the reserved broth.
- Remove the cooked vegetables from the broth and keep 3 cups of broth.
- Combine the cooked chicken, vegetables, and drained peas.
- Prepare a pie crust in a suitable pie dish.
- Mix flour and milk to create a thickening mixture.
- Combine the chicken and vegetable mixture with the flour and milk mixture.
- Pour the filling into the prepared pie crust.
- Cover with the second pie crust and seal the edges.
- Bake in a preheated oven at 375°F (190°C) for about 45-60 minutes until golden brown.
Nutrition & Diet Analysis (per serving)
779
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).