The Best Classic Chicken Pot Pie
Classic comfort food with flaky pie crust and creamy filling
Ingredients
Main ingredients
- 4 tablespoons unsalted butter
- 1 lb boneless skinless chicken breast cut into small bite size pieces
- 1 cup sliced carrots
- ½ cup sliced celery
- ½ cup chopped yellow onion
- 1 ¼ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- ½ cup heavy cream
- 1 cup chicken broth
- ½ cup frozen peas
- 2 tablespoons minced fresh flat-leaf parsley
Instructions
Cooking instructions
- Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
- 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. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
- Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
- Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.
- 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.
- 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.
Notes
*Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator. **The longer the pot pie can cool before slicing, the thicker/less runny the filling will be.
