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Chicken Pot Pie

Chicken Pot Pie

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If you’re searching for a heartwarming dish that embodies comfort, look no further than this Chicken Pot Pie. With tender chicken mingling with Yukon gold potatoes, vibrant carrots, and sweet peas, all enveloped in a rich, savory gravy, this classic recipe is perfect for busy weeknights or family gatherings. Each mouthful brings back memories of home-cooked meals and joyful times together. Quick to prepare and easy to customize based on your family’s preferences, this Chicken Pot Pie will quickly become a beloved staple in your household.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breast (cut into bite-sized cubes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 2 medium carrots (peeled and sliced)
  • 1 pound Yukon gold potatoes (peeled & diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons Better Than Bouillon paste
  • 1 tablespoon fresh thyme (or 1 tsp dried thyme)
  • 1/2 teaspoon fresh ground black pepper (divided)
  • 2 tablespoons fresh parsley (chopped)
  • 1 cup low sodium chicken broth
  • 2/3 cup half and half
  • 1/3 cup all-purpose flour
  • 3/4 cup frozen peas
  • 2 pre-made pie crusts (room temperature)
  • 1 egg (whisked)
  • Non-stick cooking spray

Instructions

  1. Preheat oven to 375°F (190°C). In a skillet over medium-high heat, heat olive oil and cook the chicken until browned.
  2. Reduce heat to medium; add butter, carrots, and potatoes. Sauté for about 8 minutes until softened.
  3. Stir in garlic, thyme, black pepper, and bouillon paste until fragrant. Sprinkle flour over the mixture and stir to coat.
  4. Gradually add half-and-half and chicken broth; bring to a soft boil before simmering until thickened (about 3-4 minutes).
  5. Spray a pie dish with non-stick cooking spray and line it with one pie crust. Fill with the chicken mixture and top with the second crust.
  6. Brush the top with whisked egg wash and cut a vent for steam. Bake for 30-35 minutes until golden brown.

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