In this simple chicken pot pie, chicken, crisp-tender vegetables, and a rich, creamy sauce are sandwiched between two layers of flaky, buttery pie crust. You might never purchase store-bought chicken pot pie again if you give this straightforward, one-pan recipe a try! To balance and cut the richness, serve with a green salad dressed with a tart vinaigrette.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pot pie |
Ingredients
- 6 tablespoons butter
- 1 cup finely chopped onion
- ¾ cup diced carrot
- ½ cup diced celery
- 1 ½ teaspoons kosher salt
- 1 teaspoon finely chopped fresh rosemary (Optional)
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 4 cups diced cooked chicken breast
- 1 cup frozen peas
- 2 tablespoons finely chopped fresh parsley
- salt and ground black pepper to taste
- 1 (14.1 ounce) package ready-to-use refrigerated pie crusts
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
- lutzflcat
- If you don’t have fresh rosemary, don’t use dry, just leave it out.
- You can use a frozen, pre-made pie crust for this recipe, just add about 30 minutes to the cook time.
Reviews
This is one awesome pot pie, excellent! I used chicken thighs instead of chicken breasts (would do that again) and, also, brushed an egg wash on the crust. Pie consistency was perfect, not too runny. I measured everything, and this is one “big” pie; seriously, one wedge is a meal. A fair amount of chopping, but it’s worth your effort when you end up with something as delicious as this. I’ve found my new “go-to” chicken pot pie recipe.
This turned out OK. I wanted the gravy to be thicker. Maybe I needed more vegetables. The flavor was definitely there and it tasted great!
Absolutely love it!
My husband & I both found this tasty. I used frozen deep dish pie shells & added the suggested extra 30 mins. I did NOT use the convection setting. With the egg wash it came out glossy & gorgeous. When cooking the 4 chicken breasts, I brushed with both chicken as well as roasted garlic ‘Better Than Bouillon”, sprayed with non-stick canola oil & baked on a rimmed cookie sheet @ 400 about 30 mins. The bit of extra juice was added to the butter when doing veggies. I didn’t have Rosemary so used Celery Seed & Poultry Seasoning. Added a bit more Bouillon to taste, put in pie & baked. Very good & simple recipe that’s adaptable to anyone’s personal flavour profile.
This is the best chicken pot pie I’ve ever had. Everyone loved it. I used rotisserie chicken, skipped the peas cuz , and used store bought crust.
I added diced potatoes. It turned out wonderful .
This is the best chicken pot pie recipe I’ve ever made. I made my own crust other than that followed the recipe exactly. I really enjoyed the flavor rosemary brings to the pie. Thank you for this outstanding recipe. I love it!
Best ever
Fabulous recipe !! Definitely a keeper. The only change I made was reduced the amount of onion, and omitted the fresh rosemary. Fantastic !!!!
A very satisfying lunch! Easy to make (with frozen crusts) and it passed the tastes of my wife – We’re retired. A little extra flour so it would set up well.
I had tried a different recipe that my toddler threw on the floor so looked for a different one and picked this. Home run and SO good! I didn’t have heavy cream so learned how to substitute with milk and butter after a quick search online and used 3/4 cup in this. I used only one tablespoon of butter and 2.5 tablespoons of flour to cook a cup of frozen peas and carrots, kept the spices super simple with just a teaspoon of Herbs de Provence from the pantry, and then salt and pepper to taste. I also used pre shredded rotisserie chicken from the grocery store….all that filled up one pie tin perfectly with plenty of room to drape the second crust on top. Seriously, this is such a great recipe for frazzled moms with picky toddlers and it’s already in my go-to binder of things to make.
Good recipe. It received 4 stars because it calls for 1 1/2 CUPS kosher salt. We decreased to 1 1/2 TEASPOON. My husband is dairy & wheat free so, we used plant butter and corn starch (instead of flour). We portioned out about 1 1/2c to add oat milk to his and then added heavy cream to the rest for us. Also, made him separate crust for the pie. I will make this recipe again.