Name: Homemade Chicken Pot Pie (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Boneless skinless chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Carrots-diced; 1 cup Celery-diced; 1 cup Frozen peas; 1 medium Onion-diced; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1/2 cup Milk; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Refrigerated pie crusts

Recipe tier

A comforting and hearty chicken pot pie, perfect for a family dinner. This recipe uses simple ingredients and a flaky pie crust for a classic taste.

Total 2h 30m

Serves 6

Steps 10

Ingredients 15

Soundtrack the cook

Soul kitchen · 171 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 60m Cook 90m Plate 5m Reset 10m

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Chicken
2 lbs 900 g Boneless skinless chicken thighs
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Vegetables
1 cup 140 g Carrots-diced
1 cup 140 g Celery-diced
1 cup 140 g Frozen peas
1 medium 150 g Onion-diced
Sauce
cup 60 mL Butter
cup 30 g All-purpose flour
3 cups 720 mL Chicken broth
cup 120 mL Milk
1 tsp 5 mL Dried thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Crust
2 450 g Refrigerated pie crusts

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large pot or Dutch oven, cook Chicken until browned and cooked through. Shred the Chicken and set aside.
In the same pot, melt cup Butter over medium heat. Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes.
Stir in flour and cook for 1 minute.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, then stir in Milk, Thyme, salt, and pepper.
Add shredded Chicken and Frozen peas to the Sauce. Simmer for 5 minutes, or until heated through.
Pour the Chicken mixture into a 9-inch pie dish.
Top with pie crusts. Cut vents in the top crust.
Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly.