Ingredients
• 1 lb (450g) cooked chicken, shredded or diced (rotisserie works great!)
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• ½ cup frozen peas
• ⅓ cup all-purpose flour (or gluten-free blend)
• 2 cups low-sodium chicken broth
• ½ cup milk (dairy or plant-based)
• 1 tsp thyme (dried or fresh)
• ½ tsp rosemary (optional)
• Salt & black pepper to taste
• 1 double pie crust (homemade or store-bought) — one for bottom, one for top
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet or Dutch oven, melt butter over medium heat. Sauté onion, carrots, and celery 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in flour and cook 1 minute to make a roux.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened (2–3 minutes).
- Add chicken, peas, thyme, rosemary, salt, and pepper. Stir to combine. Remove from heat and let cool slightly.
- Pour filling into a 9-inch pie dish.
- Roll out the top crust and place over the filling. Crimp edges with a fork to seal. Cut slits in the top to vent steam.
- Optional: Brush top with egg wash (1 egg + 1 tbsp water) for a golden shine.
- Bake 30–35 minutes, until crust is golden and filling is bubbly.
- Let rest 5–10 minutes before serving—this helps the filling set.
✨ Serve warm with a side salad or mashed potatoes!
💡 Make ahead: Assemble unbaked pot pie and freeze. Bake from frozen (+15–20 mins), covering edges with foil to prevent over-browning.
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 35 mins , Total Time : 1 hr , Servings : 6 , Calories : 380 per serving , Net Carbs: 30g , Fats: 18g , Protein: 26g