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Classic Chicken Pot Pie
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13 INGREDIENTS • 10 STEPS • 50MINS

Classic Chicken Pot Pie

Recipe

4.0

8 ratings
This easy recipe will teach you how to make a chicken pot pie that will impress even the pickiest eaters! It’s flaky, creamy, and beyond delicious - your perfect healthy dinner on cold nights. Homemade chicken pot pie is a comfort food classic and comes together so quickly!
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This easy recipe will teach you how to make a chicken pot pie that will impress even the pickiest eaters! It’s flaky, creamy, and beyond delicious - your perfect healthy dinner on cold nights. Homemade chicken pot pie is a comfort food classic and comes together so quickly!
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

50MINS

Total Time

$2.39

Cost Per Serving

Ingredients

Servings
6
us / metric
Pie Crust
2
Frozen Pie Crusts
defrosted but chilled
Boneless, Skinless Chicken Breast
455 g
Boneless, Skinless Chicken Breasts
Butter
4 Tbsp
Butter, divided
Yellow Onion
1
Medium Yellow Onion, diced
Dried Thyme
1/2 tsp
Dried Thyme
Dried Rosemary
1/2 tsp
Dried Rosemary
Salt
1/2 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
All-Purpose Flour
60 g
All-Purpose Flour
Milk
360 mL
Milk
Chicken Broth
240 mL
Chicken Broth
Frozen Mixed Vegetables
1 bag
(12 oz)
Frozen Mixed Vegetables
Egg
1
Egg
beaten with 1 Tbsp Milk
optional

Nutrition Per Serving

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Calories
221
Fat
10.6 g
Protein
19.4 g
Carbs
11.8 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Author's Notes

Yields 6-8 servings.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with a Pie Crust (1).
step 2
Cut the Boneless, Skinless Chicken Breasts (455 g) into 1/2-inch pieces.
step 3
Heat a large saucepan over medium-high heat. Add Butter (1 Tbsp). Once melted, add the chicken and cook until no longer pink. Remove from the skillet.
step 4
Add the remaining Butter (3 Tbsp) and the Yellow Onion (1). Cook for 30 seconds then add the Dried Thyme (1/2 tsp), Dried Rosemary (1/2 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cook until onions are beginning to soften, 5-6 minutes.
step 5
Add All-Purpose Flour (60 g) and stir until it evenly coats the onion, then add Milk (360 mL) and Chicken Broth (240 mL) and stir until thickened.
step 6
Stir in the chicken and Frozen Mixed Vegetables (1 bag). Remove from heat.
step 7
Pour the mixture into the pie crust.
step 8
Top with the second piece of Pie Crust (1), then tuck and flute the edges. Make slits in the top to release steam.
step 9
Brush with beaten Egg (1). Bake for 30-40 minutes in the preheated oven. If the top gets too dark, cover with foil.
step 10
Let stand for 15 minutes before serving.

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