The Best Chicken Pot Pie recipe is here: tender chicken breasts, carrots, celery and a creamy broth inside flaky pie crusts.
This easy chicken pot pie recipe is thick and studded with bright and flavorful vegetables, seasoned with classic dried herbs like thyme, and packed with bites of juicy chicken.
Prepare the homemade chicken pot pie by sautéing the filling first in a large skillet. Thicken it up with a roux of flour before coating the chicken and vegetables in a silky chicken broth sauce. Transfer the filling to your prepared bottom pie crust in a baking dish, secure with a second flaky crust on top for good measure, and bake until golden brown on top.
Here is the simple step-by-step process to make easy chicken pot pie:
First, melt a pat of butter in a large skillet.
Stir in the chicken, carrots, celery, onion, salt, garlic powder, dried thyme and black pepper.
Cook this mixture, stirring, for about 8 to 10 minutes, or until the vegetables are softened.
Stir in all-purpose flour and stir to coat.
Add in cream, the chicken broth
Cook the mixture until the broth is bubbling and thick.
Meanwhile, line a pie plate with the bottom pie crust.
Fill with the cooled chicken pot pie filling.
Top the dish with your top crust and crimp the edges to close.
Poke a few vents in the top of the pie to allow steam to escape.
Bake the pie until crisp and golden brown on top. Let it cool for a few minutes before serving.
The chicken pot pie filling takes about 20 minutes to cook. Up to 10 minutes to saute the chicken and veggies, then another 10 or so minutes to develop the flavors and thicken up when you add flour, cream and broth.
Bake this easy chicken pot pie for 30 minutes, until golden brown on top.
This is such a classic comfort food recipe. Pair it with something bright, fresh and green to complement the rich, heartiness of the dish. A fresh salad, sauteed green beans or roasted vegetables are all excellent side dish options.
You can easily reheat leftovers in a 350°F oven for 10 or so minutes, until heated through.
Yes, you can freeze the fully assembled chicken pot pie before baking. Make sure the filling is completely cool before you add it to the crust. Then assemble the pie, cut the vents and cover the entire dish with several layers of plastic wrap and aluminum foil before freezing. It will last for up to three months in the freezer. When you’re ready to bake, add 15 to 20 minutes to the baking time.
The best chicken pot pie filling is thickened with all-purpose flour. In this recipe, all you need to do is sprinkle the veggies and chicken with a bit of flour in the skillet. Then when you add in cream and chicken broth, the flour absorbs much of the liquid, resulting in a thick, flavorful coating.
It’s important to let the filling cool well before assembling the pie, to avoid a soggy bottom crust.
Cooling before serving also ensures that your filling thickens up well.