The BEST Chicken Pot Pie Recipe
A buttery, flaky crust filled with creamy chicken and hearty vegetables makes this chicken pot pie recipe the ultimate comfort food. Whether you use leftover chicken or a store-bought rotisserie chicken, this dish is rich, savory, and packed with cozy flavors that everyone will love!
Servings: 6 servings
Ingredients
- 1 unbaked pie crust
- 4 Tablespoons salted butter
- 3 celery stalks finely diced
- 3 medium carrots peeled and finely diced
- 1 large yellow onion finely diced
- 1/2 cup frozen peas
- 2 cups cooked chicken chopped into bite-size pieces
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon chicken bouillon
- 1 cup heavy cream
- 1 teaspoon ground thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg beaten with 1 teaspoon water
Instructions
- Make pie crust and place in fridge to chill while preparing the filling.1 unbaked pie crust
- Preheat oven to 400°F.
- In a large pot or Dutch oven, melt butter over medium heat. Add the celery, carrots, onion, and peas and cook, stirring frequently, until the vegetables start to soften and turn translucent, about 4-5 minutes.4 Tablespoons salted butter, 3 celery stalks, 3 medium carrots, 1 large yellow onion, 1/2 cup frozen peas
- Stir in the chopped chicken, then sprinkle the flour evenly over the filling mixture and stir to combine. Cook and stir for 2 minutes.2 cups cooked chicken, 1/4 cup all-purpose flour
- Pour the chicken broth over the chicken and vegetable filling mixture, stirring constantly so there are no lumps of flour remaining. Stir in chicken bouillon.2 cups chicken broth, 1 teaspoon chicken bouillon
- Add the cream and stir to combine. Reduce heat to low and cook for 4-5 minutes until thickened slightly.1 cup heavy cream
- Add thyme, salt, and pepper and stir to combine. Taste and adjust seasoning as needed, then pour filling into a deep pie plate or casserole dish.1 teaspoon ground thyme, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Roll out crust on a lightly floured surface and gently lay on top of the filling. Cut small slits in the top for the pie to vent while it bakes. Press the crust into the sides of the dish to seal, then brush with the egg wash.1 large egg
- Bake for 30-40 minutes until the crust is golden brown and the filling is hot and bubbly. Cool for 10-15 minutes before serving.
Notes
Both the crust and the filling can be made ahead. Make them separately and chill the filling completely before assembling and freezing the unbaked pie. Or make both parts the night before and assemble the pie and the crust right before baking.
- This recipe is on page 163 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 480kcal | Carbohydrates: 27g | Protein: 17g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 947mg | Potassium: 417mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6081IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 2mg
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