Samantha Nicole Better than any roadside diner or English pub, this Classic Chicken Pot Pie is easy to make right at home with the help of pre-made pie crusts. All that’s left for you to do is prepare the creamy filling of chicken, cream peas, carrots, onion, and thyme. As you cut into the fully baked Classic Chicken Pot Pie, a heavenly smell will escape, a homemade cooking aroma that makes houses feel even more homey.
Ingredients
- 4 tablespoons unsalted butter
- 1 pound chicken breast, boneless, skinless, and cut into small bite-size pieces
- 1 cup carrots, sliced
- 1/2 cup celery, sliced
- 1/2 cup yellow onion, chopped
- 1 1/4 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
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons fresh flat-leaf parsley, minced
- 2 (1 top and 1 bottom) unbaked pie crusts
Directions
Step 1 –Adjust your oven rack to the lowest position in your oven.
Step 2 –Preheat the oven to 425 degrees F.
Step 3 –Add the butter to a large skillet over medium heat on the stove-top.
Step 4 –Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper.
Step 5 –Saute, stirring often, until the chicken is fully cooked, about 8-10 minutes.
Step 6 –Add the flour and stir well, until fully incorporated.
Step 7 –Slowly stir in the cream.
Step 8 –Add in the chicken broth, cooking until bubbling and the chicken and vegetable mixture is thick, stirring often, about 3-4 minutes.
Step 9 –Remove the skillet from the heat.
Step 10 –Stir in the peas and flat-leaf parsley.
Step 11 –Let the mixture cool for 15-30 minutes before filling the pie. This is important so your crust isn’t soggy!
Step 12 –Fit the bottom pie crust into a 9-inch pie plate.
Step 13 –Spoon the cooled filling into the pie crust. Top with the second pie crust.
Step 14 –Crimp the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
Step 15 –Place the filled pie plate on a baking sheet.
Step 16 –Bake for 30 minutes on the bottom rack of the oven.
Step 17 –Remove from the oven and let the pie cool for 15-30 minutes before slicing and serving. The longer you wait, the thicker your filling will be.
