Chicken and Dumpling Pot Pie

A comforting blend of chicken and dumplings wrapped in a flaky crust, perfect for family gatherings and chilly evenings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Main Ingredients

1 pie crust 1 pie crust (store-bought or homemade)
3 cups 3 cups cooked, diced chicken breast Use boneless, skinless chicken breasts for ease of preparation.
1 cup 1 cup frozen peas and carrots Can be substituted with green beans or corn.
3 tbsp 3 tbsp unsalted butter
3 tbsp 3 tbsp all-purpose flour Can be substituted with gluten-free flour for gluten-sensitive diets.
2 cups 2 cups chicken broth Use vegetable stock for a vegetarian option.
1/2 cup 1/2 cup heavy cream Can be substituted with almond milk or coconut milk for a dairy-free version.
1 egg 1 egg, beaten, for egg wash For a golden crust.

Preparation

Making the Sauce

In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about one minute until slightly golden. Gradually add the chicken broth, then the heavy cream, whisking continuously until smooth and simmering for around five minutes until thickened.

Combining the Filling

Stir in the diced chicken, frozen peas, and carrots. Season with salt and pepper.

Assembling the Pie

Pour the chicken filling into a 9-inch deep-dish pie plate. Roll out your pie crust and drape it over the filling. Trim excess dough and crimp edges to seal. Cut slits in the center of the crust.

Baking

Brush the crust with the beaten egg wash. Bake in the preheated oven for about 30 to 35 minutes until golden brown.

Serving

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for 2 to 3 months. Reheat in the oven or microwave.