Easy Homemade Simple Classic Chicken Pot Pie Recipe

Easy Homemade Simple Classic Chicken Pot Pie Recipe


Easy Homemade Simple Classic Chicken Pot Pie Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Simple Classic Chicken Pot Pie here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Simple Classic Chicken Pot Pie is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Simple Classic Chicken Pot Pie is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Simple Classic Chicken Pot Pie Recipe


  1. 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
  2. 1 1/2 cup 1/2" diced potato
  3. 1 cup 1/4" sliced carrots
  4. 1 cup frozen peas
  5. 1/3 cup + 2 tsp unsalted butter
  6. 1/3 cup chopped yellow onion
  7. 1/3 cup all-purpose flour
  8. 1 tsp sea salt
  9. 1/4 tsp black pepper
  10. 1/4 tsp celery seed
  11. 1/4 tsp dried thyme
  12. 1 1/2 cup unsalted chicken broth
  13. 2/3 cup milk (I use 1%)
  14. 2 refrigerated pie crusts (9in)



How To Make Easy Homemade Simple Classic Chicken Pot Pie Recipe


  1. In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside.

  2. Preheat oven to 425F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside.

  3. In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more.

  4. Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce.

  5. Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown.

  6. When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!


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