Yield: serves 4-6
Chicken Pot Pie
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
The Classic Homemade Chicken Pot Pie recipe. Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food.
Ingredients
- 1 refrigerated pie crust (or homemade)
- ¼ cup unsalted butter
- ½ cup onion, finely diced
- ½ cup celery, finely diced
- 1 cup frozen peas and carrots
- 2 cups cooked chicken (or turkey), diced
- ½ cup all-purpose flour
- 1 ¾ cup chicken broth
- ¼ cup white wine
- ¾ cup heavy whipping cream
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp poultry seasoning
Instructions
- In a large skillet, melt butter. Add onion, celery, and 1 cup of frozen peas and carrots. Cook for about 3 minutes.
- Add cooked chicken and stir to combine.
- Sprinkle with flour, stir and cook over medium heat for about 2 minutes. Mixture will become pasty.
- Reduce heat to low and add chicken broth, wine, and heavy whipping cream. Add, salt, pepper, and poultry seasoning. Bring the chicken mixture to a slow boil and allow mixture to thicken. This will take about 10 minutes.
- Preheat oven to 400 degrees F.
- Pour thickened mixture into a deep dish pie plate. Roll out pie crust so that it's a little bit bigger than the top of the pie plate.
- You can either make your own pie crust, or use a refrigerated pie crust.
- Place crust on top and press into the sides, by pinching with your finger and thumbs. Cut slits into the top of the crust for venting.
- Bake pot pie for about 35-40 minutes, until bubbly and crust is lightly browned. Allow to cool about 10 minutes before serving.
Notes
- When rolling out the pie crust, try to roll it slightly larger than the diameter of the pie plate. That way you'll have enough to pinch over the sides of the plate.
- Try making this in ramekins for individual chicken pot pies!
- Let Chicken Pot Pie cook for about 10 minutes before serving. You want it to be hot but not so hot it burns your mouth!
- To vent, cut 4 - 5 slits in the top of the pie. They should start in the center and radiate toward the edges. I make slits about 2 inches long, just enough to release some steam from the pie as it bakes.
- Store leftovers covered in the fridge. Pot pie is best reheated in the oven.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 473Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 98mgSodium: 1043mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 16g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice