Classic chicken pot pie is always a cold-weather comfort food favorite. Veggies and tender chicken baked in a creamy filling and topped with a crust that’s so easy to make (spoiler alert: it’s store-bought!). This is a must-make winter recipe.
Chicken Pot Pie
Last weekend, when I made this chicken pot pie, the weather was beautiful and we spent most of the weekend outside. Admittedly, it wasn’t really pot pie weather so I wondered if it was too soon to be making dishes best served on cold and chilly nights. Little did I know that the temperature would take a sudden drop just a week later, which means posting this pot pie recipe today makes perfect sense considering most of the country is wrapped up in blankets trying to keep warm. For us, in North Carolina, that means temperatures in the 30s, which I know is not nearly as bad as what folks in the middle of the country are experiencing. My mom lives in Wyoming and I believe the temperature is around 10 degrees right now, so let’s all send warm thoughts to my mom and everyone else who is dealing with frigid cold temperatures.
If you’re in need of a dinner that will keep the winter chill at bay then chicken pot pie is a great choice and I guarantee it will make the people gathered around your dinner table very happy. Cracking through the flaky crust reveals a warm, rich filling full of juicy chicken, tender carrots, and sweet peas. I like to serve mine in individual bowls, sort of like a gift, so everyone has their own personal serving of warm and comforting goodness.
The first chicken pot pie I ever made was Ina Garten’s recipe and since then I’ve played around with it a bit. Mostly I’ve scaled it back and tweaked some ingredients because it’s very rich and I’ve found her original recipe makes gigantic servings. That said, I like a green salad on the side to offset the richness of the pies.
Some Ingredients You’ll Need
- I used boneless skinless chicken breast that I cooked in the pan first before the veggies. I like to pound the chicken a few times so it’s of even thickness – that way it cooks faster and more evenly.
- The onion, garlic, and carrots went into the pan after the chicken to soak up all the flavor.
- I cooked the veggies in some butter after which I added some flour. This helps thicken the filling after you add the chicken stock.
- Lots of fresh thyme and parsley.
- I wait to add the frozen peas until it’s almost time to put the pot pie in the oven since they don’t need a lot of time to cook.
- Some fresh lemon juice adds a pop of brightness.
- Some heavy cream adds a little richness.
- I’m not much of a pie-dough maker, so I used storebought. Depending on how you bake your pot pie (either in individual bowls or in a baking dish) you may need two rolls of store-bought pie dough.
- I brushed the top of the dough with some egg and a sprinkling of grated Parmesan cheese.
More Comfort Food RecipesPrint
This is my go-to chicken pot recipe – one that I adapted from the queen of comfort food, Ina Garten. My version has all the must-haves, like tender chicken and lots of veggies, but it’s lighter on the butter and the recipe makes four reasonable-sized servings.
- 1 tbsp olive oil
- 1 pound boneless skinless chicken breast
- 4 tbsp unsalted butter
- 1 cup diced onion
- 1 tbsp finely chopped garlic
- 1 cup diced carrots
- Thyme leaves from 6 sprigs
- 1 tbsp chopped fresh parsley
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- Juice of 1/2 lemon
- 1 cup frozen peas
- 1/4 cup heavy cream
- Store-bought pie crust (see note)
- 2 tbsp grated parmesan
- Preheat oven to 375 degrees
- Heat the olive oil in a large pan over medium heat. While the oil is heating, season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook on each side until internal temperature reads 165 degrees. Remove the chicken and set aside.
- In the same pan, melt the butter. Add the diced onion, garlic, and carrots. Using a wooden spoon, stir the vegetables to coat them in the butter and scrape the browned bits off the bottom of the pan. Cook the veggies until they start to soften. Add the thyme, parsley, salt, and pepper. Sprinkle the flour over the top of the veggies and stir to combine. Add the chicken stock to the flour mixture. Adjust the heat to bring the pot to a strong simmer. Simmer the sauce until it’s thickened and coats the back of a spoon, about 10-15 minutes.
- While the filling simmers, dice the chicken into bite-sized pieces. Add the lemon juice and peas to the filling and stir to combine. Add the cream and stir. Ladle filling into bowls or a baking dish.
- In a small bowl, lightly beat the egg. Depending on what you decide to use to bake the pot pies (see notes for details), cut the pie dough to fit the dish (or bowls). Brush the edges of the pie dough with water so it adheres to the baking dish. Brush the top of the pie dough with a light coating of egg and sprinkle some cheese over the top. Cut a few slits in the dough to allow steam to escape while it bakes.
- Bake the pot pies on a baking sheet at 375 degrees for 25-30 minutes, or until the tops are golden brown and the filling is bubbling.
This recipe makes enough for four servings. If using individual oven-safe bowls, cut out your dough circles a little bit bigger than your bowls and then crimp the edges. You may need two pie dough rounds if you go this route. Or, make one big pot pie in a 3-quart baking dish and top with one pie dough round.
Depending on the kind of pie crust you use the nutrition estimates will vary. The estimates below include all ingredients plus one store-bought pie crust.
- Category: Main Course
- Calories: 707
- Fat: 41.9g
- Carbohydrates: 44.4g
- Fiber: 5.1g
- Protein: 37.9g