American · Main · Medium
Chicken Pot Pie
Tender chicken and vegetables in a creamy gravy under a flaky golden crust. The ultimate comfort food, made from scratch.
The whole recipe in 60 seconds
Chicken Pot Pie, in 5 ideas
- Chicken thighs stay juicier than breast in the creamy filling.
- Cooking the flour in butter for 2 minutes removes the raw flour taste.
- Vent the top crust or the steam makes it soggy from underneath.
- An egg wash on the top crust gives a beautiful glossy finish.
- Let it rest before cutting so the filling sets instead of running everywhere.
What you need
Ingredients
- 1 lb boneless chicken thighs, cut into chunks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 4 tbsp butter
- 1/3 cup flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
How to make it
Directions
- Heat the oven to 400F.
- Melt butter in a large skillet. Cook the onion, carrots, and celery 8 minutes until softened.
- Add the chicken and cook 5 minutes until no longer pink.
- Stir in the flour and cook 2 minutes. Slowly whisk in the broth, then the cream and thyme. Simmer until thick, about 5 minutes. Stir in the peas. Season with salt and pepper.
- Line a pie dish with one crust. Pour in the filling.
- Top with the second crust, crimp the edges, and cut vents. Bake 35 to 40 minutes until deep golden. Cool 10 minutes before serving.
Use a rotisserie chicken and store bought crust to cut the active time in half. Nobody will know the difference.