Description
This classic chicken pot pie recipe features a savory filling of tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky, golden-brown pie crust. Perfect as a comforting family meal, it combines simple ingredients with straightforward preparation for a hearty and satisfying dish.
Ingredients
For the Filling
- 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
For the Pie
- 2 (1 top and 1 bottom) unbaked pie crusts (pre-made refrigerated pie crusts can be used)
Instructions
- Preheat the Oven: Make sure there is an oven rack positioned on the bottom rack of the oven. Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the pie crust to a golden finish.
- Cook the Chicken and Vegetables: In a large skillet over medium heat, melt the butter. Add the diced chicken, sliced carrots, celery, chopped onion, salt, garlic powder, dried thyme, and black pepper. Cook for 8-10 minutes, stirring frequently, until the chicken is thoroughly cooked and the vegetables have softened slightly.
- Make the Sauce: Sprinkle the flour over the cooked chicken and vegetables, stirring well to combine and eliminate any dry flour. Gradually pour in the heavy cream followed by the chicken broth, stirring continuously. Cook for an additional 3-4 minutes until the mixture bubbles and thickens into a creamy sauce.
- Finish the Filling: Remove the skillet from heat and stir in the frozen peas and fresh flat-leaf parsley. Allow the filling to cool for 15-30 minutes before using to fill the pie crust; this prevents the crust from becoming soggy.
- Assemble the Pie: Line a 9-inch pie plate with one of the unbaked pie crusts. Spoon the cooled chicken filling evenly into the crust. Cover with the second pie crust, sealing the edges by pinching them together, and trim any excess dough. Cut 3-4 slits in the top crust to allow steam to escape during baking.
- Bake: Place the assembled pie on a baking sheet for easier handling and to catch any drips. Bake in the preheated oven on the bottom rack for 30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Cool and Serve: Let the pie cool for 15-30 minutes to allow the filling to set, making it easier to slice and serve without spilling.
Notes
- Cooling the filling before assembling the pie is crucial to prevent a soggy crust.
- Using a baking sheet under the pie helps catch any filling overflow and makes it easier to place and remove the pie from the oven.
- For extra golden crust, brush the top crust with a beaten egg before baking.
- Leftover pie can be refrigerated and reheated in the oven for best results.
