Chicken Pot Pie

Slice of classic chicken pot pie with pie crust and creamy filling


  • 4 Tbsp unsalted butter
  • 1lb boneless skinless chicken breast, cut into small bit sized pieces
  • 1 cup carrots, sliced
  • 1/2 cup celery, sliced
  • 1/2 cup yellow onion, chopped
  • 1 and 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/4 tsp ground black pepper
  • 1/4 cup all purpose flour
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • 2 Tbsp fresh parsley, minced
  • 2 unbaked pie crusts (can use premade refrigerated crusts)


  • Place your oven rack on the bottom rung of the oven, and preheat the oven to 425F
  • Add the butter to a large skillet over medium high heat. Once the butter is melted add the chicken, carrots, celery, onion, salt, garlic powder, thyme, and pepper. Cook for 8-10 minutes, or until the chicken is cooked through, stirring often
  • Add the flour to the skillet and stir well until no dry flour remains. Slowly stir in the cream and then the broth. Cook until bubbling and thick, about 3-4 minutes, stirring often.
  • Remove the skillet from the heat. Stir in the peas and parsley. Allow to cool for 15-30 minutes before filling the pie.
  • Place one crust into a 9 inch pie dish. Spoon the cooled filling into the dish and then top with the second crust. Seal the edges of the crust together and cut 3-4 slits in the top to allow steam to escape.
  • Place the pie on a baking sheet and bake for 30 minutes on the bottom rack of the oven.
  • Cool for 15-30 minutes before serving and enjoy!

This recipe is courtesy of