Easy Chicken Pot Pie Recipe With Heavy Whipping Cream

The Best Classic Chicken Pot Pie Recipe – Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling.  Classic comfort food!

Slice of the best chicken pot pie recipe with creamy filling inside pie crust

This chicken pot pie recipe is loaded with flavor.  It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

I initially wanted to make an easy chicken pot pie.  So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs.  That was easy, but it really needed some bright fresh flavors.

Homemade chicken pot pie in a pie plate with one piece taken out showing the creamy filling

So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that it's ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

How to make chicken pot pie:

  • Melt butter in a large skillet.
  • Add chicken, carrots, celery, and onion.
  • Add salt, garlic powder, dried thyme, and pepper.

chicken breast, carrots, celery, onions, butter, salt, pepper, garlic powder, and dried thyme leaves in a skillet

  • Cook for 8-10 minutes.
  • Stir in flour.

Stirring flour into butter, chicken, and vegetables

  • Stir in cream until smooth.

Stirring heavy whipping cream into a roux with chicken and vegetables

  • Stir in chicken broth until smooth.
  • Cook until bubbling and thick.
  • Add peas and parsley to the filling.

Adding peas and minced fresh parsley into creamy chicken pot pie filling

  • Cool.
  • Fit the bottom pie crust into a pie plate.
  • Spoon the creamy filling into the bottom crust.

Adding homemade creamy chicken pot pie filling to a pie crust in a pie plate

  • Place the top crust over the filling.
  • Seal the edges of the crust and cut slits in the top crust.
  • Place the pie on a baking sheet (I line mine with aluminum foil in case the filling bubbles over).

Unbaked chicken pot pie on a baking sheet

  • Bake.
  • Cool before slicing.

Slice of classic chicken pot pie with pie crust and creamy filling

Try These Other Great Comfort Food Recipes.

  • My Crock Pot Beef Stroganoff
  • My Best Meatloaf Recipe
  • My Cabbage Roll Soup
  • Cheesy Chicken and Rice from A Mindfull Mom
  • Easy Creamy Herb Chicken from Cafe Delites

Watch The Step By Step Recipe Video Below.

Find more of my recipes on TikTok

Prep Time 20 minutes

Cook Time 30 minutes

Cool time - Minimum 15 minutes

Total Time 50 minutes

  • 4 tablespoons unsalted butter
  • 1 lb. boneless skinless chicken breast -cut into small bite size pieces
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup chopped yellow onion
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • 1/2 cup frozen peas
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated - 1 box)
  • Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.

  • Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.

  • Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.

  • Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*

  • Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.

  • Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.

  • Cool for 15-30 minutes before slicing and serving.**

*Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.

**The longer the pot pie can cool before slicing, the thicker/less runny the filling will be.

Serving: 1 /8th of the recipe | Calories: 419 kcal | Carbohydrates: 30 g | Protein: 16 g | Fat: 25 g | Saturated Fat: 11 g | Cholesterol: 71 mg | Sodium: 755 mg | Potassium: 400 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 3265 IU | Vitamin C: 9.7 mg | Calcium: 39 mg | Iron: 1.9 mg

Check out all of my great chicken recipes.

danielsoneten.blogspot.com

Source: https://www.thewholesomedish.com/the-best-classic-chicken-pot-pie/

0 Response to "Easy Chicken Pot Pie Recipe With Heavy Whipping Cream"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel