Chicken Pot Pie Recipe

American · Main course · 75 min total

A comforting classic with tender chicken, vegetables, and a creamy sauce, all baked under a flaky, buttery crust.

Ingredients

• 1 lb boneless skinless chicken breasts, cubed
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 cup frozen peas
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 package (14.1 oz) refrigerated pie crusts (2 crusts)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large skillet, melt butter over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken and set aside.
3. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Cook, stirring constantly, until thickened, about 3-4 minutes.
5. Return chicken to skillet. Add peas, thyme, salt, and pepper. Remove from heat.
6. Line a 9-inch pie dish with one pie crust. Pour chicken mixture into crust.
7. Place second crust on top, crimp edges to seal, and cut a few slits in the top to vent.
8. Bake for 30-35 minutes, until crust is golden brown and filling is bubbly. Let cool 10 minutes before serving.

Tips

• For a golden crust, brush the top with an egg wash (1 egg beaten with 1 tbsp water) before baking.
• Let the pie rest for 10 minutes after baking to set the filling for cleaner slices.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven.

More about Chicken Pot Pie →