Homemade Chicken Pot Pie

Health score
11%
Homemade Chicken Pot Pie
65 min.
6
625kcal

Suggestions


There's nothing quite like the comforting aroma of a homemade chicken pot pie wafting through your kitchen. This classic dish is a beloved favorite for a reason, combining tender chunks of chicken, vibrant mixed vegetables, and a creamy sauce, all encased in a flaky, golden crust. Perfect for lunch or dinner, this hearty meal is sure to satisfy even the hungriest of appetites.

What makes this chicken pot pie truly special is the love and care that goes into making it from scratch. From the buttery crust to the rich filling, every bite is a delightful experience. Whether you're cooking for family or hosting friends, this dish brings everyone together around the table, creating moments of joy and connection.

In just 65 minutes, you can whip up a delicious pot pie that serves six, making it an ideal choice for gatherings or meal prep for the week ahead. With a caloric breakdown that balances protein, fat, and carbohydrates, you can indulge in this comforting meal without the guilt. So roll up your sleeves, gather your ingredients, and get ready to impress with this homemade chicken pot pie that will warm hearts and fill bellies!

Ingredients

  • cups flour all-purpose
  • teaspoon salt 
  • 0.7 cup shortening 
  • tablespoons water cold
  • 0.3 cup butter 
  • 0.3 cup onion chopped
  • 0.3 cup flour all-purpose
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 
  • 1.8 cups chicken broth (from 32-oz carton)
  • 0.5 cup milk 
  • 2.5 cups chicken shredded cooked
  • cups savory vegetable mixed frozen thawed

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • blender
  • aluminum foil

Directions

  1. Heat oven to 425°F.
  2. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb.
  3. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  4. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters.
  5. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
  6. In 2-quart saucepan, melt butter over medium heat.
  7. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables.
  8. Remove from heat. Spoon into crust-lined pie plate.
  9. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters.
  10. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
  11. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  12. Let stand 5 minutes before serving.

Nutrition Facts

Calories625kcal
Protein14.63%
Fat55.16%
Carbs30.21%

Properties

Glycemic Index
57
Glycemic Load
29.98
Inflammation Score
-10
Nutrition Score
19.482173784919%

Flavonoids

Isorhamnetin
0.45mg
Kaempferol
0.06mg
Quercetin
1.8mg

Nutrients percent of daily need

Calories:625.04kcal
31.25%
Fat:38.47g
59.19%
Saturated Fat:13.76g
85.99%
Carbohydrates:47.4g
15.8%
Net Carbohydrates:43.49g
15.82%
Sugar:1.79g
1.99%
Cholesterol:74.67mg
24.89%
Sodium:999.49mg
43.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.95g
45.9%
Vitamin A:3454.67IU
69.09%
Selenium:31.91µg
45.58%
Vitamin B3:8.41mg
42.07%
Vitamin B1:0.53mg
35.13%
Folate:111.55µg
27.89%
Manganese:0.55mg
27.27%
Vitamin B2:0.45mg
26.63%
Phosphorus:229.31mg
22.93%
Iron:3.64mg
20.2%
Vitamin B6:0.34mg
17.14%
Fiber:3.91g
15.65%
Vitamin K:13.38µg
12.74%
Vitamin E:1.76mg
11.72%
Vitamin B5:1.14mg
11.42%
Zinc:1.66mg
11.07%
Potassium:374.28mg
10.69%
Magnesium:42.03mg
10.51%
Copper:0.18mg
8.84%
Vitamin C:6.97mg
8.44%
Calcium:63.54mg
6.35%
Vitamin B12:0.31µg
5.24%
Vitamin D:0.22µg
1.49%