The Best Classic Chicken Pot Pie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Cool time - Minimum
15 mins
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Total Time
50 mins
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Servings
8 slices
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Calories
419 kcal
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Course
Main Course, Dinner
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Cuisine
American
The Best Classic Chicken Pot Pie Recipe
Description
This classic chicken pot pie combines bite-sized chicken breast pieces with carrots, celery, onion, peas, and fresh parsley all cooked in butter and seasoned with salt, garlic powder, thyme, and black pepper. The filling uses flour to thicken a hot mixture of heavy cream and chicken broth, creating a rich, creamy texture. Cooling the filling before adding it to the pie crust prevents sogginess and helps the mixture set properly.
The filling is spooned into a pie shell, topped with a second crust sealed at the edges, and vented to release steam during baking. Baking on the oven's bottom rack at 425°F yields a golden, crisp crust over a thick and flavorful filling. Cooling before slicing further firms the interior to prevent runniness.
This pot pie can be served as a comforting main course at any meal. It pairs well with simple sides such as steamed vegetables or a salad. Making the filling up to three days in advance can save time, and proper cooling before filling ensures the crust remains flaky rather than soggy.
Ingredients
- 4 tablespoons butter unsalted
- 1 lb. chicken breast cut into small bite size pieces, boneless, skinless
- 1 cup carrot sliced
- 1/2 cup celery sliced
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme dried leaves
- 1/4 teaspoon black pepper ground
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup peas frozen
- 2 tablespoons parsley minced, fresh flat-leaf
- 2 (1 top and 1 bottom) pie crust could use pre-made refrigerated - 1 box, unbaked
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
- Make the filling ahead and store in the refrigerator for up to 3 days to save time on baking day.
- Allow the filling to cool for 15-30 minutes before filling the crust to keep the crust from becoming soggy.
- Let the baked pot pie cool for 15-30 minutes before slicing so the filling thickens and holds shape.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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