Classic Chicken Pot Pie

Posted: December 3

Time: 50 minutes

Yield: 8 servings

recipe image

Comfort food at its finest! This Classic Chicken Pot Pie is the perfect dish to warm you up on a cool winter night. Packed with creamy chicken and veggies, all you'll be able to say is "yum!"


• 4 tablespoons unsalted butter • 1 pound 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 • 2 (1 top and 1 bottom) unbaked pie crusts


Step 1

Adjust your oven rack to the lowest position in your oven. Preheat oven to 425 degrees F.

Step 2

Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Saute for 8-10 minutes, until the chicken is fully cooked, stirring often.

Step 3

Add the flour. Stir well, until fully incorporated. Slowly stir in the cream, then add the chicken broth. Cook until you see a bubbling effect, and the chicken and vegetable mixture is thick, stirring often for 3-4 minutes.

Step 4

Remove from the heat. Stir in the peas and flat-leaf parsley. Let this cool for 15-30 minutes before filling the pie. (This is important so your crust isn't soggy!)

Step 5

Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.

Step 6

Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven. Cool for 15-30 minutes before slicing and serving (the longer you wait, the thicker your filling will be).

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