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Large Chicken Pot Pie Recipe

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Description

Nothing beats a large chicken pot pie for a hearty and comforting meal. This classic recipe features a flaky, golden brown crust with a creamy and savory filling of chicken, vegetables, and herbs. It’s a delicious dish that can feed a large family or be frozen for later. With this easy recipe, you can make your own large chicken pot pie from scratch in no time.

Prep Time

Preparing and assembling the pot pie will take about 30 minutes. This includes prepping the vegetables and making the crust. You’ll also need to thaw the chicken if you’re using frozen chicken.

Cook Time

The cooking time for this recipe is about 40-45 minutes. The pot pie should be golden brown and bubbling when it’s done. Let it cool a bit before serving.

Ingredients

  • 2 cups cooked, diced chicken
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 package (2 crusts) store-bought pie crusts
  • 1 egg

Instructions

Preheat the oven to 425 degrees F. Grease a 9x13-inch baking dish with butter or nonstick spray.

In a large pot, melt the butter over medium-high heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the flour and stir to coat the vegetables. Cook for 1 minute.

Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Simmer for a few minutes until the mixture thickens. Stir in the cooked chicken, thyme, parsley, garlic powder, salt, pepper, and frozen peas. Stir in the cream. Taste and adjust seasoning if desired.

Pour the mixture into the prepared baking dish. Place one of the pie crusts on top and press to seal the edges. Whisk the egg in a small bowl and brush it over the pie crust. Place the second pie crust on top and press to seal the edges. Cut a few slits in the top for steam to escape.

Bake for 25-30 minutes until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Equipment

  • Large pot
  • 9x13-inch baking dish
  • Small bowl
  • Pastry brush

Notes

Feel free to use any vegetables you like in this dish. You can also substitute cooked turkey for the chicken, if desired. If you don’t want to make your own crust, you can use store-bought puff pastry instead.

Nutrition: Per Serving

  • Calories: 415
  • Fat: 25 grams
  • Carbohydrates: 27 grams
  • Protein: 17 grams

Recipe Tips

  • If you don’t have fresh herbs, you can use dried herbs instead. Use 1/4 teaspoon of each herb.
  • If you’re short on time, you can use store-bought pie crusts instead. Just make sure to follow the package instructions.
  • For a lighter pot pie, you can use low-fat milk or cream instead of heavy cream.
  • This dish can be frozen for up to 3 months. Let it thaw completely before baking.
  • This recipe can easily be doubled to serve more people. Just double all of the ingredients and bake in a larger dish.

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