How To Make The Best Chicken Pot Pie Ever (Quick & Easy Recipe)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Melt 6 tablespoons of butter in a pot over medium heat.

Add diced onion, celery, carrots, and mushrooms to the melted butter and sauté until tender.

Add 1 tablespoon of garlic paste and 1 tablespoon of Italian herb paste; sauté for a minute.

Stir in a few tablespoons of all-purpose flour to create a roux and cook for about 1-2 minutes.

Add 3 cups of reduced sodium chicken broth to the roux and bring to a simmer.

Once simmering, add 1/2 cup of heavy cream and mix well; let simmer for a few minutes.

Add frozen peas and adjust seasoning with all-purpose seasoning and red pepper flakes; mix well.

Remove from heat and let the mixture cool to room temperature.

Flour your workstation and roll out the pie crust until flat.

Place one pie crust into a pie dish or cast iron skillet, trimming excess with scissors.

Scoop the cooled chicken mixture into the pie crust.

Cover with the second pie crust, tucking the edges behind the bottom crust and creating a design if desired.

Brush the top crust with butter and sprinkle with kosher salt before baking.

Bake in a preheated oven at 425°F for about 35 minutes until golden brown.

Let the pie rest for about 15 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens