Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large skin-on, bone-in chicken breasts; 3 tablespoons butter; 2/3 cup onion, finely chopped; 1 large stalk celery, finely chopped; 3 tablespoons flour; 2 1/2 cups chicken stock; 1/2 cup milk; 1/2 teaspoon herbes de provence; 1/8 teaspoon cayenne pepper, optional; 1 bay leaf; 3/4 teaspoon kosher salt; Fresh black pepper to taste; 1 pound frozen pea/carrot mix; egg wash (1 egg whisked with 1 tbsp. water)

Servings: persons

4 large skin-on, bone-in chicken breasts
3 tablespoons butter
2/3 cup onion, finely chopped
1 large stalk celery, finely chopped
3 tablespoons flour
2 1/2 cups chicken stock
1/2 cup milk
1/2 teaspoon herbes de provence
1/8 teaspoon cayenne pepper, optional
1 bay leaf
3/4 teaspoon kosher salt
Fresh black pepper to taste
1 pound frozen pea/carrot mix
egg wash (1 egg whisked with 1 tbsp. water)

1
Sprinkle chicken with salt and pepper. Bake at 350 degrees for about 30 minutes or until juices run clear; allow to cool, then discard skin and bones, chop meat, and set aside.
2
Line a large, deep casserole dish (not a pie plate) with a pie crust; set aside.
3
Melt the butter over medium heat. Add the onion and celery and sweat them gently for about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes.
4
Whisk in the broth all at once. Add the milk, seasonings, and bay leaf, then increase heat to medium high and bring to a boil, stirring constantly. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened. Remove from heat, and discard bay leaf.
5
Stir in the vegetables and chicken. Add salt and pepper to taste.
6
Smooth chicken mixture into pie crust; top with another crust. If using an intact top crust, cut 3-4 slits in the top. Brush with egg wash.
7
Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.

614

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 4 large skin-on, bone-in chicken breasts, 3 tablespoons butter, 2/3 cup onion, finely chopped, 1 large stalk celery, finely chopped, 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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