5 from 1,422 votes
The Best Classic Chicken Pot Pie Recipe
The Best Classic Chicken Pot Pie Recipe features a buttery chicken and vegetable filling seasoned with herbs and enveloped in a crisp double crust. Chicken, carrots, celery, onion, peas, and parsley combine in a creamy sauce thickened with flour and enriched by heavy cream and chicken broth. The filling is gently cooked and cooled before being encased in pie crust, which bakes to a golden top with steam vents to maintain its flakiness.
Prep Time
20 mins
Cook Time
30 mins
Cool time - Minimum
15 mins
Total Time
50 mins
Servings:
8
slices
Calories:
419 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.**
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 419
% 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.