Chicken Pot Pie
This delicious Chicken Pot Pie is so good, everyone will be asking for seconds! It's hearty and comforting with a flaky and buttery pie crust, all made from scratch!
- 2 pie crusts top and bottom
- 6 tbsp butter unsalted
- 1 lb chicken breast boneless and skinless, cut into small bite size pieces
- 2 medium carrots diced
- 1 large onion chopped
- 2 stalks celery diced
- 1/2 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth low sodium
- 1 tsp thyme fresh, chopped
- 2 tbsp parsley fresh, chopped
- 3/4 cup green peas frozen
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 egg beaten, for egg wash
If you’re making your own pie crust start by making this first. You can find the full recipe complete with photo instructions and video here.
Preheat your oven to 425 F degrees.
Melt the butter in a large skillet over medium heat. Add the chicken, carrots, onion, and celery to the skillet. Cook for about 8 to 10 minutes until the chicken is cooked through and the veggies soften.
Add the flour and stir well until no more dry flour remains. Slowly stir in the cream and chicken broth. Add the thyme and parsley. Cook for about 4 to 5 minutes until sauce has thickened and is bubbling. Stir in the peas. Season with salt and pepper.
Remove the pie mixture from heat and let it cool for 30 minutes before adding it to the pie crust. Adding hot filling to the pie crust will make the pie soggy.
Fit one pie crust into a 9 inch pie plate. Spoon the cooled filling into the pie crust then top with the second crust. Seal the edges of the pie crust together. Cut 4 slits in the top crust to allow seam to escape.
Brush the top pie crust with egg wash. Place the pie plate on a baking sheet and bake for 30 to 35 minutes or until the pastry is golden and the filling is bubbling.
Let cool for about 15 to 30 minutes before cutting into the pie and serving.
You can store chicken pot pie for 2 to 3 days in the refrigerator covered with plastic wrap.
To freeze, wrap the pie tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 3 to 4 months.
Thaw out the chicken pot pie in the fridge and then reheat it in a 350 F degree oven for 30 minutes or until warm.
Serving: 1slice | Calories: 454kcal | Carbohydrates: 33g | Protein: 18g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 649mg | Potassium: 444mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3310IU | Vitamin C: 10.1mg | Calcium: 44mg | Iron: 2.2mg