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Delicious Chicken Pot Pie

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 80 min
  • $
Gatheredtable
adapted from Gatheredtable Test Kitchen

Ingredients

  • 4 cups chicken broth
  • 1/2 pound boneless skinless chicken breasts, poached and chopped
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/2 cup russet potato, diced
  • 4 tablespoon unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 cup frozen peas
  • 1 pie crust

Directions

Prep: 1. Poach chicken: bring chicken stock to a boil. Add chicken and return to a boil. Cook 3 minutes, then cover with a lid and remove from heat. Let stand until chicken is cooked through, about 15 minutes. Flipping halfway through. Remove from stock and chop. (or use leftover chicken!) 2. Dice onion, celery, carrots, and potatoes. Make: 1. Preheat oven to 400. 2. Saute onion, celery, carrots and potatoes in butter for 10 minutes. 3. Add flour to sautéed mixture, stirring well, cook 1 minute stirring constantly. 4. Combine broth and half and half; gradually stir into vegetable mixture. 5. Cook over medium heat, stirring constantly until thickened and bubbly. 6. Stir in salt, pepper, peas, and chicken. 7. Pour into shallow pie pan and top with pie crust. 8. Cut slits to allow steam to escape. 9. Bake for 40-50 minutes. or until pastry is golden brown and filling is bubbly and cooked through.

Notes

This was a team favorite in our office, even to those who don't normally like pot pies! We like this with just a crust on top, but if you prefer you can put one on top and bottom. If you do that we'd recommend pre-baking the bottom crust - place it in a pie pan and poke several holes in the bottom with a fork and line with parchment paper (if you have pie weights or dried beans fill the parchment with them). Bake at 400 for 20 minutes before filling and topping with the second crust.

Goes great with these recipes

Victoria's Quick Garlic Bread
Butter Roasted Carrots
French Carrot Salad
Roasted Brussels Sprouts and Bacon
Kale Caesar Salad
Garlic Sauteed Spinach
Kale Chips
Arugula Salad with Cranberries and Oranges
Everyday Green Beans
Mixed Salad with Avocado
Simple Green Salad

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