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Sunday Pioneer Woman Chicken Pot Pie

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 450
A comforting and hearty chicken pot pie filled with tender chicken and vegetables, all encased in a flaky crust.

Ingredients

Filling

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, chopped
  • 1 onion chopped
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 3 tbsp butter
  • 1/4 cup flour
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 package refrigerated pie crusts (or homemade)
  • 1 egg for egg wash

Instructions 

  • Preheat the oven to 375°F (190°C).
  • Melt butter in a skillet, add onions, carrots, celery, and garlic powder; cook until soft.
  • Stir in flour, then gradually whisk in chicken broth and cream; simmer until thickened.
  • Add chicken and peas, season with salt and pepper, then pour into pie crust.
  • Cover with second crust, seal edges, cut slits for steam, and brush with egg.
  • Bake for 35-40 minutes until golden brown; cool before serving.

Notes

Let the pie cool for a few minutes before slicing for easier serving.
Calories: 450kcal
Cost: $15.00
Course: Main Dish
Cuisine: American
Keyword: Chicken