Pot pie, chicken
Common food
Pot pie, chicken is a savory, baked dish featuring a flaky pastry crust encasing a creamy filling of tender chicken, vegetables like peas and carrots, and a rich, seasoned gravy. Its texture is a delightful contrast of crisp, buttery crust and a warm, hearty interior. Nutritionally, it offers a substantial amount of protein and fat per serving, making it a calorie-dense comfort food.
💚 Why it's loved
People adore chicken pot pie for its comforting, nostalgic flavor and the satisfying combination of a flaky crust with a creamy, savory filling. It's a versatile dish that can be made with store-bought or homemade crusts and filled with a variety of vegetables and meats, making it a staple in many households and a symbol of home-cooked warmth.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, which may be a concern for those managing blood pressure or cholesterol. To mitigate this, use low-sodium broth, reduce butter in the crust, and pair with a side salad or steamed vegetables to add fiber and balance the meal. Also, be mindful of portion sizes to avoid excessive calorie intake.
Key benefits
- High in protein for muscle maintenance and satiety
- Provides a good source of energy from carbohydrates and fats
- Contains fiber from vegetables and crust, aiding digestion
- Offers essential vitamins and minerals from chicken and vegetables
- A versatile meal that can be customized with various fillings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first known recipe for a chicken pot pie-like dish appeared in a 1723 English cookbook, and it was originally called a 'pye' and often included a top and bottom crust to protect the filling during long baking times.
Full nutrition (scales with serving)
| Water | 52.1 g |
| Energy | 255 kcal |
| Protein | 9.2 g |
| Total lipid (fat) | 13.5 g |
| Carbohydrate, by difference | 23.9 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 3.3 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 108 mg |
| Potassium, K | 171 mg |
| Sodium, Na | 375 mg |
| Zinc, Zn | 0.64 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 8.8 ug |
| Vitamin C, total ascorbic acid | 1.5 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.14 mg |
| Niacin | 3.1 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 35.0 ug |
| Folic acid | 18.0 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 48.0 ug |
| Choline, total | 30.4 mg |
| Vitamin B-12 | 0.15 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 123 ug |
| Retinol | 29.0 ug |
| Carotene, beta | 950 ug |
| Carotene, alpha | 345 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 266 ug |
| Vitamin E (alpha-tocopherol) | 0.47 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 8.3 ug |
| Fatty acids, total saturated | 4.6 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.23 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 5.9 g |
| MUFA 16:1 | 0.25 g |
| MUFA 18:1 | 5.5 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 29.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What is the typical nutritional breakdown of chicken pot pie?
Per 100g, it contains about 255 kcal, 9.24g protein, 23.95g carbs, 13.54g fat, 2g fiber, and 3.33g sugar.
Is chicken pot pie a healthy meal option?
While it provides protein and energy, it can be high in calories, fat, and sodium. Opt for homemade versions with lean chicken, whole-grain crust, and plenty of vegetables to improve its nutritional profile.
Can I make chicken pot pie ahead of time?
Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. Alternatively, bake it, cool it, and freeze it for up to 3 months, reheating in the oven to maintain the crust's crispness.
What are common allergens in chicken pot pie?
Common allergens include wheat (from the crust), dairy (from the creamy filling), and sometimes eggs (in the crust or filling). Always check labels if using pre-made ingredients.