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