Benefits: This comforting Chicken Pot Pie is filled with lean protein and colorful vegetables that help nourish your skin from within. Chicken provides essential amino acids that support collagen production and skin repair, while carrots are rich in beta-carotene, which the body converts to vitamin A to promote healthy skin cell turnover. Peas provide vitamin C to support collagen synthesis, and celery delivers antioxidants that help protect the skin from environmental stressors.
Skin Concern: Brightening
Prep Time: 25 minutes | Cook Time: 50 minutes | Serves: 6
Ingredients:
For the Filling:
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 tsp fresh thyme leaves
- 1 tsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
For the Crust:
- 1 package refrigerated pie crusts (2 crusts) or homemade pastry
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the Filling: Preheat the oven to 400°F. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery, cooking for 6–8 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Make the Sauce: Sprinkle the flour over the vegetables and stir continuously for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Simmer for 5–7 minutes until the sauce thickens.
- Finish the Filling: Stir in the shredded chicken, peas, thyme, parsley, salt, and pepper. Remove from the heat.
- Assemble the Pie: Place one pie crust into a 9-inch pie dish. Spoon the filling evenly into the crust. Cover with the second crust, trim the excess, and crimp the edges. Cut several small slits in the top crust to allow steam to escape. Brush with the beaten egg.
- Bake: Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
- Rest and Serve: Let the pie rest for 10–15 minutes before slicing and serving.
Shopping Tips:
- Choose rotisserie chicken for a convenient, flavorful shortcut.
- Use fresh carrots and celery for the best texture and nutrient content.
- Opt for all-butter pie crusts for a flakier, richer crust.
- Fresh thyme and parsley provide brighter flavor and more antioxidants than dried herbs.
Cooking Tips:
- Allow the filling to cool slightly before assembling to help prevent a soggy bottom crust.
- Place the pie dish on a baking sheet to catch any bubbling filling.
- Brush the crust with egg wash for a glossy, golden finish.
- Leftovers can be refrigerated for up to 3 days and reheat beautifully in the oven.
This classic Chicken Pot Pie is the ultimate comfort food, combining a flaky golden crust with a creamy, vegetable-filled chicken filling that helps support a naturally radiant complexion.
