For a classic dish your whole family will enjoy, try my savory version of chicken potpie. It is two buttery crusts loaded with tender chicken & garden-fresh veggies in a flavorful broth. Enjoying this scrumptious potpie is like having Sunday dinner any time you want! Smart Recipes, American Recipes, Chicken,Dairy,Eggs,Vegetables,Other Recipes, Recipes Chicken,Dairy,Eggs,Vegetables,Other American Classic Chicken Pot Pie Classic Chicken Pot Pie Recipe | CHEFBear.net PT1H55M Serves 6 2 N/A Pastry Crusts 4 N/A Boneless/Skinless Chicken Breasts 3/4 Cup Butter 2 Teaspoons Kosher Salt & Freshly Ground Black Pepper 2 Large Carrots 1 Medium Onion 4 Cloves Garlic 3/4 Cup All-Purpose Flour 3 Cups Chicken Stock 1/4 Cup Heavy Cream 1 Cup Frozen Peas 1 Small Bunch Fresh Parsley Leaves 1 Small Bunch Fresh Thyme Leaves 1 Large Egg 1/4 Teaspoon Sea Salt Flakes Prepare 2 pastry crusts per associated recipe instructions. Wrap each disk of dough in plastic wrap & refrigerate until needed. Preheat oven to 400 degrees. Use 1/4 cup butter to grease a large baking dish & a large sheet of parchment paper. Season chicken with 1 teaspoon salt & pepper on all sides and arrange in prepared dish. Completely cover chicken with prepared parchment paper (butter-side-down). Bake until a meat thermometer inserted in the thickest piece registers 165 degrees, about 35-40 minutes. Remove from the oven and transfer chicken to a cutting board to cool. When cool enough to handle, cut chicken into cubes. Meanwhile, in a large saucepan over medium-high heat, melt remaining butter and saute onions & carrots until just soft, about 10 minutes. Add garlic, stir in flour, & cook until flour mixture is golden brown. Whisk in stock until completely incorporated & bring mixture to a boil. Stir continually until mixture thickens, about 5 minutes. Stir in cream, chicken cubes, peas, parsley, & thyme. Season with remaining salt & pepper. Remove from heat & set aside. Remove pastry from refrigerator. On a lightly floured work surface, roll first disk into a circle about 1/4 inch thick. Carefully place pastry in the bottom of a 9-inch pie pan & add filling. Repeat steps with second pastry disk and cover filling. Trim edges & use a fork to crimp & seal crusts. With a sharp paring knife, cut 3-4 small slits on top of pie for steam vents. Brush egg wash over the top crust & sprinkle evenly with sea salt. Reduce oven heat to 375 degrees and bake until crust is golden brown, about 45 minutes. Transfer pie to a wire rack to cool at least 15 minutes before serving.

Classic Chicken Pot Pie

Classic Chicken Pot Pie Recipe


For a classic dish your whole family will enjoy, try my savory version of chicken potpie. It is two buttery crusts loaded with tender chicken & garden-fresh veggies in a flavorful broth. Enjoying this scrumptious potpie is like having Sunday dinner any time you want!

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Recipe Information

Flavor Profile

American

Protein

Chicken,Dairy,Eggs,Vegetables,Other

Category

Main Dishes

Serves

6

Total Time

1 Hour 55 Minutes

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Ingredients

      • 2 Pastry Crusts (Recipe Associated)
      • 4 Boneless/Skinless Chicken Breasts
      • 3/4 Cup Butter
      • 2 Teaspoons Kosher Salt & Freshly Ground Black Pepper
      • 2 Large Carrots (Peeled & Diced)
      • 1 Medium Onion (Chopped)
      • 4 Cloves Garlic (Minced)
      • 3/4 Cup All-Purpose Flour
      • 3 Cups Chicken Stock
      • 1/4 Cup Heavy Cream
      • 1 Cup Frozen Peas
      • 1 Small Bunch Fresh Parsley Leaves (Chopped)
      • 1 Small Bunch Fresh Thyme Leaves (Chopped)
      • 1 Large Egg (Beaten With 2 Tablsespoons Water)
      • 1/4 Teaspoon Sea Salt Flakes

Directions

  1. Prepare 2 pastry crusts per associated recipe instructions. Wrap each disk of dough in plastic wrap & refrigerate until needed.
  2. Preheat oven to 400 degrees. Use 1/4 cup butter to grease a large baking dish & a large sheet of parchment paper. Season chicken with 1 teaspoon salt & pepper on all sides and arrange in prepared dish. Completely cover chicken with prepared parchment paper (butter-side-down). Bake until a meat thermometer inserted in the thickest piece registers 165 degrees, about 35-40 minutes. Remove from the oven and transfer chicken to a cutting board to cool. When cool enough to handle, cut chicken into cubes.
  3. Meanwhile, in a large saucepan over medium-high heat, melt remaining butter and saute onions & carrots until just soft, about 10 minutes. Add garlic, stir in flour, & cook until flour mixture is golden brown. Whisk in stock until completely incorporated & bring mixture to a boil. Stir continually until mixture thickens, about 5 minutes. Stir in cream, chicken cubes, peas, parsley, & thyme. Season with remaining salt & pepper. Remove from heat & set aside.
  4. Remove pastry from refrigerator. On a lightly floured work surface, roll first disk into a circle about 1/4 inch thick. Carefully place pastry in the bottom of a 9-inch pie pan & add filling. Repeat steps with second pastry disk and cover filling. Trim edges & use a fork to crimp & seal crusts. With a sharp paring knife, cut 3-4 small slits on top of pie for steam vents. Brush egg wash over the top crust & sprinkle evenly with sea salt.
  5. Reduce oven heat to 375 degrees and bake until crust is golden brown, about 45 minutes. Transfer pie to a wire rack to cool at least 15 minutes before serving.

Associated Recipes





Nutrition & Cost Facts

Calories

731 kcal

Carbs

51 g

Fat

45 g

Protein

27 g

Cost Per Serving

$2.25

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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