Meals · Casseroles & bakes

Chicken pot pie

Name: Chicken pot pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: 2 large breasts chicken breast, cubed; 4 tbsp butter; 1 yellow onions, diced; 2 mature carrots, diced; 2 stalks celery, diced; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1 cup cooked frozen green peas; 1/2 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 sheet pie crust, for the top

Comfort-food royalty: chicken and vegetables in a proper gravy under one golden crust. Top crust only — that's where all the pastry pleasure lives, at half the pastry.

Time: 70 min (25 prep + 45 cook)
Servings: 6
Per serving: 467 kcal
Protein: 26 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

2 large breasts chicken breast, cubed500 g
4 tbsp butter60 g
1 yellow onions, diced150 g
2 mature carrots, diced150 g
2 stalks celery, diced100 g
1/3 cup all-purpose flour45 g
2 cups chicken broth480 g
1 cup whole milk240 g
1 cup cooked frozen green peas150 g
1/2 tsp dried thyme1 g
1 tsp salt6 g
1/2 tsp black pepper1 g
1 sheet pie crust, for the top230 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Melt the butter in a deep skillet and soften the onion, carrot and celery, about 8 minutes.
Stir in the flour and cook 2 minutes, then whisk in the broth and milk. Simmer until it thickens into gravy.
Add the chicken, peas, thyme, salt and pepper; simmer 5 minutes and tip everything into a baking dish.
Lay the crust over, crimp to the edges, cut three vents, and bake at 200°C until deep golden, 30–35 minutes. Rest 10 minutes — the filling is lava.

Why only a top crust?

The single top crust is the honest compromise: nobody ever praised a pot pie's soggy bottom. All the crackle, half the pastry calories.

Why this score

moderately filling

No single route carries this one — a moderate amount of protein, volume and fiber.

Three routes to fullness — one is enough

23% of kcal

69% water

9 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 2803 kcal goes into the pot, 2113 g of ingredients comes out as ~1750 g of food → 160 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 160
Protein: (23%); 9 g
Fat: (45%); 8 g
Carbohydrates: (33%); 13 g
of which sugar: 3 g
Fiber: 1 g
Sodium: 358 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.