Old Fashioned Chicken Pot Pie Recipe
This classic homemade Chicken Pot Pie is the ultimate comfort food that’s easier to make than you might think. It’s got a flaky pie crust and thick and creamy sauce full of juicy chicken and veggies.
Servings: 8 people
Calories: 208kcal
Ingredients
- 1½ pounds Chicken Breasts cut into ¾" chunks
- 1 Tablespoon Avocado Oil or cooking oil
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 1 Tablespoon Butter
- 1 medium Onion white or yellow, chopped
- 2 teaspoons Garlic or 2 cloves, minced
- 2 Tablespoons Cornstarch
- ¼ cup Cold Water
- 2 cups Chicken Broth
- 2 cubes Chicken Boullion optional
- ⅓ cup Heavy Cream
- 2 teaspoons Fresh Thyme chopped
- 2 cups Frozen Mixed Vegetables
- 2 each Prepared Pie Crust Dough or Homemade Pie Crust
- ¼ cup Milk to brush over the pie crust
Instructions
- Preheat the oven to 400 degrees.
Pot Pie Filling
- In a large skillet over medium heat, add the avocado oil. Once hot, add the diced chicken. Season with salt and pepper and cook for about 5 minutes while stirring occasionally until there is no longer pink in the center of the chicken.
- Remove the cooked chicken from the skillet and set aside. Add the butter to the same pan and melt over medium heat while stirring the bits of chicken off the bottom of the pan. Add the minced onion and cook until translucent, or about 3-5 minutes. Add the garlic and cook for about 2 minutes until very fragrant.
- Add the chicken broth and boullion cubes to the pan and bring to a simmer. In a separate bowl, mix the cornstarch and cold water to make a slurry. Slowly add the cornstarch slurry to the chicken broth while stirring and gently cook until the broth is thickened and bubbling.
- Stir in the heavy cream then add the thyme, mixed vegetables, and the reserved cooked chicken. Stir until combined, remove from heat, and allow to cool slightly.
How to Assemble and Bake the Chicken Pot Pie
- Unroll the prepared pie pastry onto a lightly floured surface. Gently roll out the pie pastry to make it even, then roll it up onto a rolling pan to transfer to a pie plate. Gently press the pie pastry around the pie plate, letting the edges of the pastry fall over the sides at least 1".
- Once the chicken pot pie filling has cooled slightly, add it to the pie pan. Roll out the second prepared pie pastry and carefully place it on top of the pie with the filling. Make a few slits in the top to allow steam to escape, or create a lattice pattern using strips of pie dough over the top.
- Pinch together the top and bottom crusts around the entire pie by rolling under and pinching or using a fork to create a decorative design.
- Use a pastry brush and brush milk on the top of the chicken pot pie.
- Bake in a preheated oven for about 25-30 minutes or until the filling is bubbling and the top crust is golden brown.
- Remove from the oven and allow to cool slightly before serving warm. Enjoy!
Video
Nutrition
Calories: 208kcal | Carbohydrates: 10g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 354mg | Potassium: 460mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2551IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg