Fluffy Chicken Pot Pie

Fluffy Chicken Pot Pie


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Here is an easy recipe for the classic chicken pot pie stuffed with chicken, all sorts of yummy vegetables, and a fluffy golden crust. This recipe makes for a great dinner or lunch option.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 4 Tbs. butter
  • ½ C. onions, diced
  • ½ C. carrot, diced
  • ½ C. celery, diced
  • ½ C. peas
  • 3 C. shredded cooked chicken
  • ¼ C. flour
  • 3 C. chicken broth
  • White wine
  • ¼ tsp. Turmeric
  • Salt
  • Black pepper
  • Fresh thyme, chopped
  • ¼ C. heavy cream
  • 2 whole unbaked pie crusts
  • 1 egg
  • 2 Tbs. water
  • Parsley for garnish

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Preheat the oven to 375 degrees F. In a large pot, melt the butter over medium-high heat. Once melted, add onion and carrots. Cook until onions start to turn translucent, stirring often. Stir in the chicken, peas, and celery, and sprinkle flour over it. Stir until well combined and cooked for 1 minute. Add in the chicken broth and wine. Stir until thick. Once mixture begins to thicken, add turmeric, salt, pepper, and thyme. Add cream, and stir, allowing mixture to bubble and thicken, about 3 minutes. Line a baking dish with a pie crust then pour in filling. Roll out second pie crust on top of dish. Press edges of dough together to seal, and use knife to cut vents into top of pie. Mix together egg and water and brush over surface. Place pie on baking sheet and lightly cover with foil. Bake for 15 minutes, and then remove foil. Bake another 15 minutes or until crust is golden brown. Remove, garnish with parsley, and serve.

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