57 Easy Spring Chicken Pot Pie Recipe with Flaky Crust
A comforting spring chicken pot pie filled with tender chicken, fresh vegetables, and a creamy sauce, all baked under a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 375°F (190°C).
- In a large pan, melt butter over medium heat.
- Add carrots, peas, potatoes, and celery. Cook for 5 minutes.
- Stir in flour, salt, pepper, and thyme. Cook for 1 minute.
- Slowly add chicken broth and milk, stirring until thickened.
- Mix in diced chicken and remove from heat.
- Pour filling into a pie dish and cover with pie crust.
- Cut slits in the crust to vent and bake for 30-35 minutes until golden.
- Let cool for 5 minutes before serving.
Notes
- For a keto version, replace flour with almond flour and use a low-carb pie crust.
- For a low-calorie version, reduce butter and use skim milk.
- You can use turkey bacon for added flavor.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg