Easiest Chicken Pot Pie Ever Recipe

Name: Easiest Chicken Pot Pie Ever Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 slices
Ingredients: 1 pound boneless, skinless chicken breasts; 2 carrots; 2 ribs celery; ½ cup unsalted butter; 1 onion; 2 cloves garlic; ½ cup all-purpose flour; 2 cups low-sodium chicken broth; 2 chicken bouillon cubes; ⅔ cup half-and-half; 1 teaspoon minced fresh thyme; 1 cup frozen peas; ⅓ cup chopped fresh parsley; ½ teaspoon ground black pepper; 2 refrigerated pie crusts; 1 egg

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
8 slices
Calories
472 kcal
Course
Main Course
Cuisine
American

Easiest Chicken Pot Pie Ever Recipe

Nevaeh Jackson

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When I say this is the easiest chicken pot pie ever, I mean it. I provide options to make it as much or as little work as you like!

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Ingredients

Servings

1 pound boneless, skinless chicken breasts cubed
2 carrots chopped
2 ribs celery chopped
½ cup unsalted butter (1 stick)
1 onion diced
2 cloves garlic minced
½ cup all-purpose flour
2 cups low-sodium chicken broth
2 chicken bouillon cubes
⅔ cup half-and-half
1 teaspoon minced fresh thyme
1 cup frozen peas
⅓ cup chopped fresh parsley
½ teaspoon ground black pepper
2 refrigerated pie crusts (1 package)
1 egg lightly beaten

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Instructions

Preheat the oven to 400°F.
In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
In a large skillet, melt the butter over medium heat. Add in the onions and sauté until translucent, about 5-7 minutes. Add in the garlic and cook for another 30 seconds.
Whisk in the flour. Then stir in the chicken broth, bouillon cubes, half and half, and fresh thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.
Stir in the cooked chicken and vegetables, frozen peas, parsley, and pepper. Remove from the heat.
Carefully place the first pie crust in the bottom of a 9-inch pie plate. With one hand, gently lift the corners of the crust and use your other hand to nestle the crust into the corners of the pie plate.
Pour the pot pie mixture into the crust.
Cover with the second pie crust, trimming off any overhang. Fold the edges of the crust under and crimp between two fingers. Brush the crust with the beaten egg. Cut a few slits into the top crust. Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.

Notes

Storage: Store chicken pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Make ahead: Cook the filling and let cool completely to room temperature. Fit the bottom crust into the pie plate and spoon in the filling. Top with the second crust, and crimp the edges. Wrap securely in plastic wrap and then aluminum foil. Freeze for up to 3 months. The night before cooking, transfer the pot pie to the fridge to thaw. Proceed with baking instructions the next evening.

Nutrition Information

Show Details

Serving 1slice Calories 472kcal (24%) Carbohydrates 35g (12%) Protein 20g (40%) Fat 28g (43%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 97mg (32%) Sodium 544mg (23%) Potassium 519mg (15%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 3432IU (69%) Vitamin C 15mg (17%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 472 kcal

% Daily Value*

Serving	1slice
Calories	472kcal	24%
Carbohydrates	35g	12%
Protein	20g	40%
Fat	28g	43%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.5g	25%
Cholesterol	97mg	32%
Sodium	544mg	23%
Potassium	519mg	11%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	3432IU	69%
Vitamin C	15mg	17%
Calcium	69mg	7%
Iron	3mg	17%