Chicken Beef Pot Pie
Chicken Beef Pot Pie is the ultimate comfort dish, offering a delightful blend of tender chicken and savory beef nestled beneath a golden, flaky crust. This hearty recipe is filled with vibrant vegetables and rich gravy, making it perfect for cozy family dinners or gatherings. The warm aroma and satisfying flavors will transport you back to cherished home-cooked meals, ensuring that every bite is a comforting experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 lb lean ground beef
- 1 cup diced carrots
- 1 cup frozen peas
- 2 medium potatoes, diced
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- Pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C) and grease a deep-dish pie pan.
- In a large skillet over medium heat, cook ground beef and diced chicken until browned (8-10 minutes). Drain excess fat.
- Add diced carrots, cooked potatoes, and frozen peas to the skillet; sauté for 5 minutes until slightly tender.
- Pour in chicken broth and heavy cream; season with salt, pepper, and herbs. Let simmer for 3 minutes until thickened.
- Transfer filling to the pie pan, cover with pie crust, cut slits for steam vents, and bake for 30-35 minutes until the crust is golden brown.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Feel free to mix in seasonal vegetables or swap chicken for turkey. Enhance flavor by experimenting with herbs like thyme or rosemary. For a healthier twist, consider using whole wheat pastry crust or increasing vegetable content.