Description
This classic chicken pot pie is the ultimate comfort food, featuring tender chicken, vibrant vegetables, and a rich, creamy filling all encased in a flaky golden crust. It’s a dish that brings warmth and joy to any dinner table, perfect for cozy family nights or gatherings with friends. Simple to make yet packed with flavor, this chicken pot pie will surely become a staple in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 fresh carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 pie crusts (store-bought or homemade)
- 1 tsp dried thyme
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet over medium heat, melt butter or oil. Sauté onions and celery until soft (about 5 minutes).
- Add diced chicken, carrots, and frozen peas; cook until chicken is no longer pink (6-8 minutes).
- Pour in chicken broth and heavy cream; stir and simmer until thickened (5-7 minutes). Season with thyme, parsley, salt, and pepper.
- Pour filling into one pie crust in a baking dish; cover with the second crust. Crimp edges to seal and cut slits for steam.
- Bake for 25-30 minutes until golden brown. Cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg