Chicken Pot Pie
Chicken pot pie with flaky pie crust and creamy chicken pot pie filling.
Ingredients
- 4 tbsp unsalted butter
- 1 lb boneless chicken breast or thighs bite size pieces
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 2 tbsp minced garlic
- 1 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/4 cup flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 unbaked pie crusts Pillsbury Pie CrustsMake sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
Instructions
- Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 400 degrees F.
- Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
- Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
- Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
- Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
- Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
- Cool for 15-30 minutes before slicing and serving.**
Notes
*Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.
**The longer the pot pie can cool before slicing, the thicker/less runny the filling will be.
