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chicken pot pie recipe

chicken pot pie recipe
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A comforting classic, chicken pot pie combines tender chicken pieces, hearty vegetables, and a rich, creamy sauce all nestled under a flaky, golden crust. It’s a perfect one-dish meal that warms you up on a chilly night or satisfies anytime you crave a cozy home-cooked dinner.

Ingredients

Scale
  • 1 tablespoon vegetable oil or olive oil
  • 1 pound (450 g) boneless, skinless chicken breasts or thighs, cubed
  • Salt and black pepper (to taste)
  • 3 tablespoons unsalted butter
  • ½ cup (75 g) chopped onion (about 1 small onion)
  • 1 cup (150 g) diced carrots (about 2 medium carrots)
  • 1 cup (150 g) diced celery (about 2 ribs)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
  • 2 cups (480 ml) chicken broth
  • ½ cup (120 ml) milk or half-and-half
  • 1 cup (130 g) frozen peas (no need to thaw)
  • 1 (9-inch) pie crust or puff pastry (store-bought or homemade)
  • 1 egg, beaten (optional, for egg wash)

Instructions

  • Preheat & Prep
    • Preheat your oven to 400°F (200°C).
    • Gather and measure all ingredients.
  • Cook the Chicken
    • Heat oil in a large skillet or Dutch oven over medium-high heat.
    • Season the chicken with salt and pepper, then add to the pan.
    • Cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through.
    • Transfer the chicken to a plate and set aside.
  • Sauté Vegetables
    • In the same pan, reduce heat to medium and add the butter.
    • Once melted, add onion, carrots, and celery. Season with a pinch of salt and pepper.
    • Cook for about 5–6 minutes until the onions become translucent and the vegetables start to soften.
    • Stir in garlic and cook for another minute, being careful not to let it burn.
  • Make the Sauce
    • Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1 minute to get rid of the raw flour taste.
    • Stir in dried or fresh thyme.
    • Gradually pour in the chicken broth, stirring constantly to avoid lumps.
    • Add milk (or half-and-half). Continue to stir until the mixture thickens, about 2–3 minutes.
  • Combine & Season
    • Return the cooked chicken to the pan.
    • Stir in the frozen peas.
    • Taste and adjust seasonings with more salt and pepper if needed.
  • Assemble the Pie
    • Transfer the filling into a 9-inch pie dish (or leave in your ovenproof skillet if it’s deep enough).
    • Carefully lay the pie crust or puff pastry over the filling.
    • Press or crimp the edges to seal. Cut a few slits on top to allow steam to escape.
    • If desired, brush the crust with beaten egg for extra color and shine.
  • Bake
    • Place the pie on a baking sheet (to catch any drips).
    • Bake in the preheated oven for 20–25 minutes or until the crust is golden brown and the filling is bubbly.
  • Rest & Serve
    • Let the pot pie rest for 5 minutes before serving.
    • Slice and enjoy!

Notes

  • Crust Choices: For a faster option, use store-bought refrigerated pie crust or puff pastry. If you have time, a homemade crust adds an extra layer of flavor.
  • Veggie Variations: Swap out or add veggies like corn, mushrooms, or potatoes as desired.
  • Leftovers: Store any leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Find it online: https://recipecrown.com/chicken-pot-pie/