Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts, seasoned to taste; 1 cup heavy whipping cream; 3 large carrots, peeled and sliced very thin; 4 small red potatoes, peeled and cut into 1/2-inch cubes; 2 stalks celery, diced; 10 large button mushrooms, sliced thin; 9 tablespoons butter, divided; 1 large yellow onion, diced; 1 cup frozen green pea; 5 tablespoons flour; 1 1/4 cups chicken broth; 1/4 cup dry white wine; 1/2 teaspoon dried tarragon; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon granulated garlic; 1/8 teaspoon ground cayenne pepper; 1 egg; 1 teaspoon water; 1 (9 inch) double crust pie crusts

Servings: persons

2 lbs boneless skinless chicken breasts, seasoned to taste
1 cup heavy whipping cream
3 large carrots, peeled and sliced very thin
4 small red potatoes, peeled and cut into 1/2-inch cubes
2 stalks celery, diced
10 large button mushrooms, sliced thin
9 tablespoons butter, divided
1 large yellow onion, diced
1 cup frozen green pea
5 tablespoons flour
1 1/4 cups chicken broth
1/4 cup dry white wine
1/2 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon granulated garlic
1/8 teaspoon ground cayenne pepper
1 egg
1 teaspoon water
1 (9 inch) double crust pie crusts

1
Preheat oven to 350u00b0F.
2
Place the chicken in a 9x13-inch baking dish in a single layer.
3
Pour the cream over the chicken and bake for 30 minutes.
4
Remove the chicken from the cream, reserving cream for the sauce.
5
Let chicken cool and dice into 1-inch pieces and set aside.
6
Place potatoes and carrots in large saucepan and cover with cold water.
7
Bring water to a boil and cook for 10 minutes.
8
Remove from heat, drain off water and set aside.
9
In large skillet melt 4 tbsp butter over medium heat.
10
Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
11
In dutch oven melt remaining 5 tbsp butter and saute onions and celery until transparent, approximately 30 minutes.
12
Sprinkle the flour over onion/celery mixture and saute, stirring constantly for 5 minutes but do not brown.
13
Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
14
Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
15
Add sauteed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
16
Gently fold in potatoes and carrots.
17
Place crust in 9-inch pie plate.
18
Add chicken filling.
19
Top with remaining pie crust, folding under edges and crimping as desired.
20
Cut 4 slits in top crust.
21
Mix egg and water and gently brush over top crust.
22
Bake in preheated 425u00b0F oven for 30-35 minutes or until golden brown.

1186

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, seasoned to taste, 1 cup heavy whipping cream, 3 large carrots, peeled and sliced very thin, 4 small red potatoes, peeled and cut into 1/2-inch cubes, and more.

Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie

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