Chicken Pot Pie

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You can make your own pie crust for this savory comfort food or take it easy on yourself and buy pre-made pastry. Either way, it's a delicious recipe!

Time 1 hr
Servings 4 people
Difficulty Medium




  • 4 tbsp Butter
  • 1 lb Chicken, breast, skinless/boneless, cut into cubes
  • 1 cup Carrots, sliced
  • ½ cup Celery , sliced
  • 1 onion Yellow onion , chopped
  • 1 ½ tsp Salt
  • ½ tsp Garlic powder
  • ½ tsp Thyme, dried
  • ¼ tsp Black pepper, freshly ground
  • ¼ cup All-purpose flour
  • ½ cup Heavy cream
  • ½ cup Stock, chicken or vegetable
  • ½ cup Peas, frozen
  • 2 tbsp Parsley, preferably flat leaf, minced
  • Pie crust, unbaked, store bought


  • Alternatively, you can use fresh peas 
  • Pouring hot filling into the unbaked crust will make the crust soggy
  • You can make the filling up to 3 days ahead of time and store in refrigerator
  • The longer you allow the pie to cool before slicing, the thicker/less runny the filling will be