Classic Chicken Pot Pie
A buttery double-crust pie packed with tender chicken, sweet peas, carrots, and a velvety cream gravy — the kind of recipe that gets passed between generations
Get recipes like this in your inbox — free.
You're in! Check your inbox.
🛒 Ingredients
- 2 lbs cooked and cubed chicken breasts
- 1 cup frozen peas
- 2 medium diced carrots
- 2 stalks diced celery
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 (for double crust) refrigerated pie crusts
👨🍳 Instructions
- 1Preheat oven to 425°F
- 2Melt 4 tbsp butter in a large saucepan; cook onion, carrots, and celery 6 minutes until softened
- 3Whisk in flour and cook 1 minute; slowly add broth and cream, whisking constantly
- 4Simmer until thickened, about 5 minutes; season generously with salt and pepper
- 5Stir in chicken and peas; remove from heat
- 6Fit one pie crust into a 9-inch deep-dish pie plate; pour in filling
- 7Lay second crust over the top; crimp edges and cut 4 slits in the top for steam
- 8Bake 40–45 minutes until crust is deep golden brown; rest 15 minutes before serving
Make it in QuickPlate
Filter by time, ingredients, and cuisine. Cook mode walks you through every step.
Try this in QuickPlate →