Rosie'S Chicken Pot Pie
A comforting chicken pot pie with tender shredded chicken, savory vegetables, and a creamy broth-based filling, perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Boil a chicken large enough to yield 4 cups of chopped chicken, then save the broth.
- Chop the onion, celery, and carrots.
- Melt butter in a large saucepan over medium heat.
- Add chopped onion, celery, and carrots; cook until vegetables are tender.
- Stir in flour to make a roux, cooking for 1-2 minutes.
- Gradually add the chicken broth, stirring constantly to prevent lumps.
- Add the half and half or cream, then season with salt and pepper.
- Cook until the mixture thickens.
- Shred the cooked chicken and add it to the filling.
- Pour the filling into a pie dish and cover with pie crust or biscuit topping.
- Bake at 375°F (190°C) until the crust is golden brown, about 25-30 minutes.
Tips & Substitutions
For an extra burst of flavor, consider adding garlic and thyme to the vegetable mixture. If you don’t have half and half, you can substitute with milk or a non-dairy alternative. To save time, use rotisserie chicken and store-bought pie crust. For variations, try adding peas or mushrooms to the filling, or explore American recipes for more inspiration.
Serving Suggestions
Serve the chicken pot pie with a simple side salad or steamed vegetables for a balanced meal. For a heartier option, pair it with garlic bread or mashed potatoes. This dish also pairs beautifully with Yummy Stuff(Child'S One-Pot Meal) for a family-friendly dinner experience.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or oven until heated through, ensuring the crust remains crisp. If reheating in the oven, cover with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Rosie'S Chicken Pot Pie contains roughly 1504 calories, with 13g protein, 75g carbohydrates, and 128g fat. It is an excellent source of vitamin A (81% of the Daily Value), dietary fiber (28% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1225mg per serving (53% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient substitute. They are pre-chopped and often just as nutritious. Add them to the saucepan a few minutes before the flour to ensure they heat through and blend well with the other ingredients.
What can I use instead of the chicken broth?
If you don’t have chicken broth, vegetable broth is a great alternative for a lighter flavor. You can also use water with a bouillon cube for a quick substitute. Just be mindful of the salt content in your broth or bouillon.
How can I make this recipe gluten-free?
To make a gluten-free chicken pot pie, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your pie crust is also gluten-free, available at most grocery stores. This way, you can enjoy the dish without compromising on taste.
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).