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Best Homemade Chicken Pot Pie
Best Homemade Chicken Pot Pie
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Homemade chicken pot pie with creamy sauce and flaky buttery crust. A one-pan wonder that will make you swear off store-bought versions forever.
Ingredients:
  • 6 tablespoons butter
  • 1 cup finely chopped onion
  • 0.75 cup diced carrot
  • 0.5 cup diced celery
  • 1.5 teaspoons kosher salt
  • 1 teaspoon finely chopped fresh rosemary
  • 0.333 cup all-purpose flour
  • 1.5 cups chicken broth
  • 0.5 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 a piping hot 425 degrees F (220 degrees C).
  • In a large, deep skillet over medium-high heat, melt butter until shimmering. Sauté onion, carrot, celery, salt, and rosemary until onion is translucent, about 5 minutes. Add flour and cook for 1 minute more.
  • Combine chicken broth and cream in the pot and bring to a gentle simmer. Cook on low heat, stirring frequently, until the mixture thickens and vegetables begin to soften, around 5 minutes. Add chicken, peas, and parsley, mixing well. Season with salt and pepper, then remove from heat.
  • Line the bottom of a 9-inch pie plate with one crust. Fill with desired filling and top with the second crust. Seal the edges by pressing the crusts together and create a decorative crimp using your fingers. Make small slits on top, then transfer the pie to a baking sheet with rims.
  • Bake in a hot oven until golden and bubbly, for around 30 minutes. If the edges get too brown, cover them loosely with foil. Allow it to rest for 10 minutes before serving.

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