Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 4 tablespoons melted butter; 2 ounces cremini mushrooms, sliced thin; 4 carrots, peeled, halved lengthwise, sliced 1/4 inch thick; 1 onion, chopped fine; 2 tablespoons tomato paste; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried; 1 3/4 cups all-purpose flour, plus 1/3 cup for the broth; 2 1/2 cups chicken broth, plus extra as needed; Salt and pepper; 1 tablespoon low-sodium soy sauce; 3 boneless chicken breasts; 1 ounce Parmesan cheese, grated fine (1/2 cup); 1 and 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup buttermilk; 1 cup frozen peas, thawed; 1/4 cup heavy cream

5 steps

Prep:1hCook:5h

A savory pot pie featuring tender chicken, vegetables, and a flavorful crumble topping. Perfect for a comforting meal. Serves 4-6.

Updated at: Wed, 14 Jan 2026 20:54:23 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories401.1 kcal (20%)

Total Fat19.8 g (28%)

Carbs30.1 g (12%)

Sugars5 g (6%)

Protein25.2 g (50%)

Sodium747 mg (37%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tablespoonunsalted butter

4 tablespoonsbutter

melted

2 ouncescremini mushrooms

sliced thin

4carrots

peeled, halved lengthwise, sliced 1/4 inch thick

1onion

chopped fine

2 tablespoonstomato paste

1 teaspoonfresh thyme

minced, 1/4 teaspoon dried

1 ¾ cupsall-purpose flour

plus 1/3 cup for the broth

2 ½ cupschicken broth

plus extra as needed

salt

pepper

1 tablespoonlow-sodium soy sauce

3boneless chicken breasts

1 ounceParmesan cheese

grated fine

1 ½ teaspoonbaking powder

½ teaspoonbaking soda

Instructions

Step 1

Melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms, carrots, and onion; cook until softened. Stir in tomato paste and thyme until combined.

Step 2

Stir in 1/3 cup flour and cook for 1 minute. Slowly add broth, soy sauce, and thyme; scrape up browned bits. Transfer to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 5 hours on low.

Step 3

Preheat oven to 450°F. Whisk 1 and 3/4 cups flour, Parmesan, baking powder, baking soda, salt, and pepper. In a separate bowl, whisk buttermilk and melted butter, then combine with flour mixture. Stir until combined. Crumble mixture onto parchment-lined baking sheet. Bake until golden, about 15 minutes.

Step 4

Transfer chicken to carving board, let cool, and shred. Stir in chicken, peas, and cream into slow cooker until heated, about 5 minutes. Adjust thickness with extra broth as needed.

Step 5

Top individual servings with crumble topping before serving.