THE BEST CLASSIC CHICKEN POT PIE

This chicken pot pie recipe is loáded with flávor.  It’s got fláky pie crust ánd á buttery creámy chicken pot pie filling with chicken breást, á mix of fresh ánd frozen vegetábles, ánd á mix of dried ánd fresh herbs.

I initiálly wánted to máke án eásy chicken pot pie.  So, I stárted out using refrigeráted pie dough, áll frozen vegetábles, ánd áll dried herbs.  Thát wás eásy, but it reálly needed some bright fresh flávors.

The Best Clássic Chicken Pot Pie Recipe - Homemáde chicken pot pie with fláky pie crust ánd creámy chicken pot pie filling.  Clássic comfort food!

Ingredients

• 4 táblespoons unsálted butter
• 1 lb. boneless skinless chicken breást -cut into smáll bite size pieces
• 1 cup sliced cárrots
• 1/2 cup sliced celery
• 1/2 cup chopped yellow onion
• 1 1/4 teáspoons sált
• 1/2 teáspoon gárlic powder
• 1/2 teáspoon dried thyme leáves
• 1/4 teáspoon ground bláck pepper
• 1/4 cup áll-purpose flour
• 1/2 cup heávy creám
• 1 cup chicken broth
• 1/2 cup frozen peás
• 2 táblespoons minced fresh flát-leáf pársley
• 2 (1 top ánd 1 bottom) unbáked pie crusts (could use pre-máde refrigeráted - 1 box)

Instructions

1. Máke sure there is án oven ráck on the bottom ráck of the oven. Preheát oven to 425 degrees F.
2. ádd the butter to á lárge skillet over medium heát. Once the butter is melted, ádd the chicken, cárrots, celery, onion, sált, gárlic powder, thyme leáves, ánd pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
3. ádd the flour. Stir well, until no dry flour remáins. Slowly stir in the creám, then the chicken broth. Cook until bubbling ánd thick, stirring often, 3-4 minutes.
4. Remove from the heát. Stir in the peás ánd flát leáf pársley. Let this cool for 15-30 minutes before filling the pie.*
5. Fit one pie crust into á 9-inch pie pláte. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seál the edges of the pie crust together. Cut 3-4 slits in the top crust to állow steám to escápe.
6. Pláce the filled pie pláte on á báking sheet. Báke for 30 minutes on the bottom ráck of the oven.
7. Cool for 15-30 minutes before slicing ánd serving.**

Recipe Adapted From thewholesomedish.com