The Best Classic Chicken Pot Pie Recipe

Name: The Best Classic Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 4 tablespoons unsalted butter; 1 lb. boneless skinless chicken breast; 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

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5.0

1,422 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Cool time - Minimum
15 mins
Total Time
50 mins
Servings
8 slices
Calories
419 kcal
Course
Main Course, Dinner
Cuisine
American

The Best Classic Chicken Pot Pie Recipe

Mina Davis

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

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Ingredients

Servings

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)

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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.

Nutrition Information

Show Details

Serving 1/8th of the recipe Calories 419kcal (21%) Carbohydrates 30g (10%) Protein 16g (32%) Fat 25g (38%) Saturated Fat 11g (55%) Cholesterol 71mg (24%) Sodium 755mg (31%) Potassium 400mg (11%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 3265IU (65%) Vitamin C 9.7mg (11%) Calcium 39mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 419 kcal

% Daily Value*

Serving	1/8th of the recipe
Calories	419kcal	21%
Carbohydrates	30g	10%
Protein	16g	32%
Fat	25g	38%
Saturated Fat	11g	55%
Cholesterol	71mg	24%
Sodium	755mg	31%
Potassium	400mg	9%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	3265IU	65%
Vitamin C	9.7mg	11%
Calcium	39mg	4%
Iron	1.9mg	11%