Description
This classic chicken pot pie recipe features tender chicken, carrots, celery, peas, and a creamy herb sauce wrapped in flaky pie crust. Perfect for cozy dinners or meal prep.
Ingredients
4 tablespoons unsalted butter
1 lb. boneless skinless chicken breast, cut into bite-sized 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 unbaked pie crusts (1 bottom, 1 top)
Instructions
1. Preheat oven to 425°F and place a rack on the bottom level.
2. In a large skillet, melt butter over medium heat. Add chicken, carrots, celery, onion, salt, garlic powder, thyme, and pepper. Cook for 8–10 minutes, stirring often.
3. Sprinkle flour over the mixture and stir until no dry spots remain.
4. Slowly add the heavy cream, then the chicken broth, stirring constantly. Cook for 3–4 minutes until thick and bubbling.
5. Remove from heat. Stir in peas and parsley. Let the filling cool for 15–30 minutes.
6. Place bottom pie crust in a 9-inch pie plate. Add the cooled filling and spread evenly.
7. Top with second crust. Seal edges and cut 3–4 slits in the top.
8. Place pie on a baking sheet and bake on the bottom oven rack for 30 minutes, until crust is golden brown.
9. Let cool for 15–30 minutes before slicing and serving.
Notes
For best results, allow the filling to cool before adding it to the crust to avoid a soggy bottom.
You can make the filling up to 3 days in advance and store it in the refrigerator.
Let the pie cool longer before slicing for a thicker, less runny filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American