Chicken Pot Pie Recipe -
Chicken Pot Pie Recipe
  • READY IN hrs

Chicken Pot Pie

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"With tender crust baked over chicken and vegetables, the classic pot pie is tops on the list of comfort foods."

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Original recipe makes 9 servings Change Servings
  • PREP

    45 mins
  • COOK

    30 mins

    1 hr 15 mins


  1. In a 4- to 5-quart pan over medium-high heat, combine butter, onion, thyme, and bay leaf. Stir often until onion is lightly browned, 8 to 10 minutes. Add 1/3 cup water; stir to release browned bits and cook until liquid evaporates.
  2. Mix broth with cornstarch. To pan, add chicken, carrots, peas, yogurt, and 2/3 of cornstarch mixture; stir until boiling. Let cool; stir in remaining cornstarch mixture. Remove bay leaf.
  3. Pour filling into a 9-inch pie pan or dish. Lay pastry round over filling; fold edges under and flush with pan rim, then flute edges firmly against rim. Pierce top with a fork in several places. Set pie in a 10- by 15-inch baking pan. Brush with egg.
  4. Bake in a 400 degrees F oven on the lowest rack until pastry is well browned and filling is hot in center (25 to 30 minutes). If rim browns excessively before center is bubbly, cover rim with foil. Spoon from dish to serve.
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  • Note
  • To cook chicken thighs for the pie, rinse 2 pounds uncooked boned and skinned chicken thighs and pat dry. Arrange in a single layer, skinned sides up, in a lightly greased 9- by 13-inch baking pan. Cover with foil and bake in a 400 degrees F oven until no longer pink in thickest part; cut to test (25 to 30 minutes). Or you can use bite-size pieces from a deli rotisserie roast chicken.

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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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