Best Homemade Chicken Pot Pie

Name: Best Homemade Chicken Pot Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 6 tbsp Butter; 0.5 cup Celery; 1.5 cups Chicken Broth; 0.75 cup Diced Carrots; 4 cups Diced Fully Cooked Chicken Breast; 1 cup Diced Yellow Onion; 2 tbsp Fresh Parsley; 1 tsp Fresh Rosemary; 1 cup Green Peas; 0.5 cup Heavy Cream; 14.1 oz Pie Crust; 1.5 tsp Salt; 1 dash Salt & Pepper

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Best Homemade Chicken Pot Pie layers tender chicken and crisp-tender vegetables in a rich, velvety gravy tucked between buttery, flaky double crusts. Savory rosemary and parsley lift the classic filling, while the one-pan method keeps prep streamlined. Serve it hot on cozy weeknights or for a comforting family dinner.

Prep30 mins
Cook50 mins
Serves8
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Melt the butter in a large, deep skillet over medium-high heat. Add the onion, carrot, celery, salt, and rosemary, and cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the flour and cook for 1 minute.
3

Stir in the chicken broth and cream and bring to a simmer. Reduce the heat and cook, stirring often, until thick and creamy and the vegetables begin to soften, about 5 minutes. Stir in the chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
4

Place one crust in the bottom of a 9-inch pie plate. Add the filling and place the second crust on top. Press the crusts together to seal around the edges and use your fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
5

Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand for 10 minutes before serving.