The Best Classic Chicken Pot Pie Recipe
The Best Classic Chicken Pot Pie Recipe
  • prep: 20 min
  • cook: 30 min
  • total: 50 min
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  • servings:
  • Summary

    Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 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 or half & half, 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.**

    Ingredients

    • 4 tablespoons unsalted butter
    • 1 lb. boneless skinless chicken breast (-cut into small bite size pieces)
    • 1 cup sliced carrots
    • 1/2 cup sliced celery
    • 1/2 cup chopped yellow onion
    • 1 cup diced potatoes
    • 1 teaspoons salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried thyme leaves
    • 1/4 teaspoon ground black pepper
    • 1/4 cup all-purpose flour
    • 1/2 cup heavy cream or half & half
    • 1 cup chicken broth
    • 1/2 cup frozen peas
    • 2 tablespoons minced fresh flat-leaf parsley
    • 2 (1 top and 1 bottom) unbaked pie crusts ((could use pre-made refrigerated - 1 box))

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 138 % Daily Value *
    • Total Fat: 11 g 17.45%
    • Saturated Fat: 7 g 35.31%
    • Trans Fat: 0 g %
    • Cholesterol: 33 mg 10.95%
    • Sodium: 522 mg 21.77%
    • Calcium: 26 mg 2.58%
    • Potassium: 106 mg 3.03%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 1 g 5.7%
    • Sugar: 2 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 77.36%
    • Vitamin C 5.98%
    • Vitamin D 2.36%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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