• Unbaked Pie Crust • Salted Butter • Celery Stalks • Carrots • Yellow Onion • Frozen Peas • Cooked Chicken • All-Purpose Flour • Chicken Broth • Chicken Bouillon • Heavy Cream • Ground Thyme • Kosher Salt • Freshly Ground Black Pepper • Egg
If you don't already have cooked chicken on hand, just add chicken pieces to a large pot and cover with water. Bring to a boil, then simmer until the chicken is cooked through, and transfer the chicken to a plate so you can chop or shred it for the pot pie.
Dice the vegetables. A small dice is the perfect size to get bites with every flavor represented, but not too small.
Melt some butter in a large pot or Dutch Oven on the stovetop over medium heat.
Add all of the diced vegetables and cook the veggies, stirring occasionally, just until they start to soften and the onions start to turn translucent, around 5 minutes.
Stir in the chicken. Sprinkle the flour over the top of the filling. Cook and stir for 2 minutes to remove the taste of the flour.
Add the chicken bouillon and pour the chicken broth over the chicken and veggies, stirring to combine. Then add the cream and stir.
Reduce the heat to low. Cook and stir for another 4-5 minutes until the filling thickens slightly. Add thyme, salt, and pepper and stir to combine.
Pour into a large, deep pie plate. If you have too much filling, pour the extra into ramekins for individual mini pot pies. They are perfect for lunch the next day!
Roll out the pie crust on a lightly floured surface, lay it over the top of the pot, trim excess crust, and press the edges to seal the pot pie. Cut slits in the top for venting.
Brush with egg wash and bake for 30-40 minutes until the crust is golden brown and the filling is bubbling underneath.
Serve alongside a light salad with a vinaigrette or even a side of roasted veggies like Brussels sprouts, zucchini, or potatoes.
Some might call it cheating, but a big part of why I love this easy recipe is that there is only pie crust on top - the pot acts as the casing for the filling!
This homemade chicken pot pie recipe is packed full of classic pot pie vegetables - celery, carrots, onion, and peas. It is perfectly and simply seasoned with thyme, salt and pepper. A little flour and cream help thicken the sauce and make a wonderfully rich filling that isn't overly heavy.
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