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Classic Chicken Pot Pie: A Deeply Satisfying Winter Meal

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This recipe elevates the classic chicken pot pie experience, focusing on rich depth of flavor and a flaky, buttery crust. It’s the ultimate deeply satisfying comfort meal.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts or thighs, cooked and diced

4 tablespoons unsalted butter

1 medium yellow onion, finely diced

2 medium carrots, peeled and diced

2 stalks celery, diced

0.5 cup all-purpose flour

3 cups chicken broth, low sodium

1 cup heavy cream

1 cup frozen peas, thawed

0.5 cup fresh parsley, chopped

1 teaspoon dried thyme

0.5 teaspoon dried rosemary

1 teaspoon kosher salt, or to taste

0.5 teaspoon freshly ground black pepper, or to taste

2 disks refrigerated pie crust

1 large egg, beaten (for egg wash)

Instructions

1. Prepare the Aromatics: Melt the butter and sauté onion, carrots, and celery until softened (5–7 minutes).

2. Create the Roux: Sprinkle flour over vegetables and cook, stirring, for 1 minute until a thick paste forms.

3. Build the Sauce: Slowly whisk in chicken broth and simmer until thickened. Stir in heavy cream, thyme, and rosemary.

4. Combine the Filling: Fold in cooked chicken, thawed peas, and parsley. Season with salt and pepper, then cool slightly.

5. Assemble the Pie: Line a 9-inch pie plate with one crust. Pour cooled filling inside. Brush edges with egg wash.

6. Seal and Vent: Place the second crust over the top and crimp the edges firmly. Cut several slits in the top crust.

7. Bake the Pie: Brush the top crust with egg wash and bake at four hundred Fahrenheit for 30 to 40 minutes, until golden and bubbling.

Notes

Use fresh parmesan for best results.

Add spinach or mushrooms for variation.

Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.flavourrecipe.com/chicken-pot-pie/