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Easy Homemade Chicken Pot Pie

Chicken pot pie is one of my favorite comfort dinners that never goes out of style. With such a simple recipe, you get tender chicken and vegetables in a thick, creamy gravy, all tucked under a golden, flaky pie crust. It feels absolutely special, yet it’s doable on a weeknight. Best for cozy meals where you want comfort food that feels homemade, without needing extra sides to feel satisfied. Think weeknight dinners, Sunday supper, and family gatherings.
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Cuisine: American
Ingredients Method

Ingredients
  

  • 1 package ready-to-use refrigerated pie crusts
  • 4 cups cooked chicken breast
  • 1 cup frozen peas
  • 1 cup finely chopped onion
  • ⅓ cup all-purpose flour
  • 1½ cup chicken broth
  • ½ cup heavy cream
  • ¾ cup diced carrot
  • ½ cup diced celery
  • 6 tbsp butter
  • 2 tbsp chopped fresh parsley
  • 1½ tsp kosher salt
  • salt and ground black pepper to taste

Method
 

  1. To a skillet or heavy bottom pan add about six tablespoons of butter and place it over medium heat
  2. Once butter is melted, add in your onions, carrots, and celery
  3. Season with salt to draw out the water. Cook for 5- 6 minutes
  4. As the Veggies cook, chop up my chicken into bite sized pieces
  5. Stir in about a third cup of flour to thicken up our mixture and continue cooking that for about a minute.
  6. Add in chicken broth and heavy cream to the mixture and stir
  7. Simmer for 5 - 8 minutes until the vegetables are nice and tender
  8. Next, stir in the chicken and the frozen peas and cook until it thicken to your liking
  9. Sprinkle chopped fresh parsley and stir
  10. Switch off the stove and allow the chicken mixture to cool for at least 30minutes at room temp and about 1-hr in the fridge.
  11. Unroll your your pie crust and place it on your pie dish.
  12. Fill in the pie shell with the chicken mixture.
  13. Unroll the second crust and place it right on top of the pie
  14. Press the sides together and curl them under to “seal” the pie.
  15. Cut about 4 slits on the top crust to let the steam escape as the pie cooks
  16. Finally into a 425 oven it goes for about half an hour
  17. After 30 minutes, you have delicious piping hot chicken pot pie
  18. Allow it 15 minutes to cool before serving
  19. Serve and enjoy!