Classic Chicken Pot Pie
A comforting classic with flaky crust and creamy filling. Perfect for cozy evenings and customizable with your favorite vegetables.
Ingredients
Filling
- 4 tablespoons unsalted butter
- 1 lb boneless skinless chicken breast (cut into small bite-size pieces)
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons minced fresh flat-leaf parsley
Pie Crust
- 2 unbaked pie crusts (1 top and 1 bottom; can use pre-made refrigerated - 1 box)
Instructions
Preparation
- Start by placing an oven rack on the bottom shelf and preheat your oven to 425 degrees F.
- In a large skillet over medium heat, add the butter. Once it’s melted, toss in the chicken, carrots, celery, onion, salt, garlic powder, thyme, and pepper. Cook for 8-10 minutes until the chicken is fully cooked, stirring often.
- Add the flour and mix well until there’s no dry flour left. Slowly stir in the cream and then pour in the chicken broth. Cook until the mixture starts bubbling and thickens, stirring frequently for about 3-4 minutes.
- Remove from heat and stir in the peas and parsley. Let the mixture cool for 15-30 minutes.
- Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the crust. Top it with the second pie crust and seal the edges. Cut 3-4 slits in the top crust to allow steam to escape.
Baking
- Place the pie on a baking sheet and bake for 30 minutes on the bottom rack.
- Allow to cool for 15-30 minutes before slicing and serving.
Notes
Serve warm, paired with a simple side salad or crusty bread. For extra flavor, consider adding different herbs. Store leftovers in the refrigerator for up to 3 days.