Chicken pot pie

American · Baked · 1 hr · Serves 6

Chicken pot pie is pure comfort on a plate—creamy, savory, and loaded with tender chicken and vegetables under a golden, buttery crust. It's the kind of dish families have made for generations because it brings everyone to the table and feels like home.

Ingredients

• 1.5 lbschicken breasts
• 4 tbspbutter
• 1 mediumonion
• 2 mediumcarrots
• 2celery stalks
• 3 tbspall-purpose flour
• 3 cupschicken broth
• 1 cupfrozen peas
• ½ cupheavy cream
• 1 tspthyme
• to tastesalt and pepper
• 1pie crust (store-bought or homemade)

Method

1. 1

   Preheat oven to 375°F (190°C). In a pot of simmering salted water, poach chicken breasts until cooked through, about 15 minutes. Remove, let cool slightly, then shred into bite-sized pieces.

   15 min

2. 2

   In a large skillet, melt butter over medium heat. Dice the onion, carrots, and celery, then sauté until softened, about 5 minutes.

   5 min

3. 3

   Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

   1 min

4. 4

   Pour in chicken broth and cream, stirring until smooth. Add the shredded chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly.

   5 min

5. 5

   Pour the filling into a 9-inch pie dish. Unroll pie crust and lay it over the top, tucking edges down around the sides. Cut a few slits in the top for steam to escape.

6. 6

   Bake for 25–30 minutes until the crust is golden brown and filling bubbles slightly at the edges.

   25–30 min

7. 7

   Let rest for 5 minutes before serving. This helps the filling set slightly so it doesn't run all over the plate.

   5 min