Classic Chicken Pot Pie

Pot pies have long held a cherished place in the hearts and kitchens of families across America. This beloved dish embodies the essence of comfort food, offering a warm, hearty filling encased in a flaky crust. Among the myriad of variations, the Savory Chicken Delight Pot Pie stands out for its rich flavors and nourishing ingredients. This recipe combines tender chicken, vibrant vegetables, and a creamy sauce, creating a delightful meal that appeals to both taste buds and the soul.

Discover the comforting flavors of Savory Chicken Delight Pot Pie, a classic dish perfect for family gatherings or cozy dinners. This recipe features tender chicken, vibrant vegetables, and a creamy sauce all wrapped in a flaky crust. Whether you choose homemade or store-bought, this pot pie is a satisfying meal that warms the heart and soul. Share the warmth of this beloved comfort food and create lasting memories around the dinner table with every delicious bite.

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken breasts, diced

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1/2 cup celery, diced

1/2 cup onion, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon butter

1 package (2 crusts) refrigerated pie crust or homemade pie dough

1 egg, beaten (for egg wash)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).

Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

Sauté Vegetables: In the same skillet, add butter, onions, celery, and garlic. Sauté until the onions are translucent, about 3-4 minutes.

Add Carrots and Potatoes: Stir in the carrots and potatoes and cook for an additional 5 minutes, until they start to soften.

Make the Sauce: Sprinkle the flour over the vegetable mixture and stir to coat. Continue stirring for about 2 minutes to cook the flour. Gradually add the chicken broth while whisking to prevent lumps. Next, add the heavy cream, thyme, oregano, salt, and pepper.

Combine Chicken and Vegetables: Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes. Add the cooked chicken and peas, and stir to combine. Remove from heat.

Prepare Pie Crust: Roll out the bottom pie crust and place it into a 9-inch pie pan. Pour the chicken and vegetable mixture into the crust.

Top with Crust: Roll out the second pie crust and place it over the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg for that golden finish.

Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve: Let the pot pie cool for about 10 minutes before serving. This allows the filling to set a bit.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings