Name: Super Classic Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tablespoons (60 ml) unsalted butter; 1 lb. (454 g) boneless skinless chicken breast – cut into small bite size pieces; 1 cup (240 ml) sliced carrots; 1/2 cup (120 ml) sliced celery; 1/2 cup (120 ml) chopped yellow onion; 1 1/4 teaspoons (6 ml) salt; 1/2 teaspoon (2.5 ml) garlic powder; 1/2 teaspoon (2.5 ml) dried thyme leaves; 1/4 teaspoon (1.25 ml) ground black pepper; 1/4 cup (60 ml) all-purpose flour; 1/2 cup (120 ml) heavy cream; 1 cup (240 ml) chicken broth; 1/2 cup (120 ml) frozen peas; 2 tablespoons (30 ml) minced fresh flat-leaf parsley; 2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated – 1 box)

Description

Learn how to make a delicious Super Classic Chicken Pot Pie from scratch with this easy recipe. Perfect comfort food for any occasion!

Ingredients

4 tablespoons (60 ml) unsalted butter
1 lb. (454 g) boneless skinless chicken breast – cut into small bite size pieces
1 cup (240 ml) sliced carrots
1/2 cup (120 ml) sliced celery
1/2 cup (120 ml) chopped yellow onion
1 1/4 teaspoons (6 ml) salt
1/2 teaspoon (2.5 ml) garlic powder
1/2 teaspoon (2.5 ml) dried thyme leaves
1/4 teaspoon (1.25 ml) ground black pepper
1/4 cup (60 ml) all-purpose flour
1/2 cup (120 ml) heavy cream
1 cup (240 ml) chicken broth
1/2 cup (120 ml) frozen peas
2 tablespoons (30 ml) minced fresh flat-leaf parsley
2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated – 1 box)

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Instructions

Ensure the oven’s lowest rack is in position and set the oven to 425°F for preheating.
In a large frying pan over medium heat, melt the butter. Once melted, add chicken pieces, carrots, celery, onion, salt, garlic powder, thyme, and pepper. Stir frequently and cook for 8-10 minutes until the chicken is fully cooked.
Incorporate the flour by mixing thoroughly until it is fully absorbed. Gradually mix in the cream followed by the chicken broth. Continue to cook until the mixture bubbles and thickens, stirring regularly for 3-4 minutes.
Take the skillet off the heat and mix in peas and parsley. Allow this mixture to cool for 15-30 minutes before using it to fill the pie.
Line a 9-inch pie dish with one of the pie crusts. Pour the cooled mixture into this crust. Cover with the second pie crust, sealing the edges together. Make 3-4 cuts on the top crust to let the steam escape.
Put the pie dish on a baking tray and bake on the oven’s lowest rack for 30 minutes.
Allow the pie to cool for 15-30 minutes prior to cutting and serving.

Notes

Use olive oil instead of butter for a lighter dish.
Substitute heavy cream with Greek yogurt for a tangy twist.
Add or chicken broth for extra flavor in the filling.