The Best Classic Chicken Pot Pie Recipe

The Best Classic Chicken Pot Pie Recipe

from thewholesomedish.com
50 min
8 servings

The Best Classic Chicken Pot Pie Recipe - Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling.  Classic comfort food!

Ingredients

  • 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
  • 2 (1 top and 1 bottom) unbaked pie crusts ((could use pre-made refrigerated - 1 box))

Directions

  1. 1

    Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.

  2. 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. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.

  3. 3

    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.

  4. 4

    Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*

  5. 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.

  6. 6

    Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.

  7. 7

    Cool for 15-30 minutes before slicing and serving.**