Golden Flaky Chicken Pot Pie

Golden Flaky Chicken Pot Pie


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Indulge in a piping hot pot pie for dinner this week! This perfectly golden crust tops a garlic and thyme mixture with tender bites of chicken and vegetables.

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Time needed

10 min preparation + 65 min cooking

Serving Size / Yield

6 servings


  • 2 refrigerated pie crusts
  • 1 lb. boneless chicken breasts, cubed
  • 2 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 1/3 C. butter
  • 1/3 C. onion, diced
  • 2 cloves garlic, minced
  • 1/3 C. all-purpose flour
  • Salt and pepper to taste
  • ½ tsp. thyme
  • 1 ¾ C. chicken broth
  • 2/3 C. half-and-half
  • 1 C. peas
  • 1 egg, beaten

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Preheat oven to 425 degrees. In a large saucepan of water, add chicken, carrots, and celery; bring to a boil, cover, and cook for 10 to 15 minutes. Drain and set aside. In a skillet, melt butter and sauté onion until softened. Whisk in flour, salt, pepper, thyme, chicken broth, and half-and-half until smooth. Simmer for 10 minutes as mixture thickens. Place one pie crust in a pie tin, fill with chicken and vegetable mixture, peas, and gravy. Top with second pie crust, pinch edges together, cut slits in the top to vent, and brush with egg. Bake for 35 to 40 minutes until golden brown.

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