The BEST Chicken Pot Pie

A friend of mine made this meal for me and it was so delicious! I am so thankful that she shared the recipe with me! After misplacing it a few times, I decided to post it here so that I don’t loose it again!


3 celery stalks

3 medium carrots, pealed

1 large yellow onion

4 Tbsp. butter

1/2 cup frozen peas

2 cups cooked chicken shredded or bite-sized pieces

1/4 cup flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine (optional)

1 cup heavy cream

1 tsp ground thyme

1 tsp salt


pie crust

1. preheat oven to 400

2. dice celery, carrots, onions

3. melt the butter in large pot or Dutch oven over medium heat. Add onion, carrots, celery, and peas. Saute until veggies start to turn translucent

4. Add chicken and stir to combine. Sprinkle the flour over the veggies and stir to consume. Cook for a couple minutes, stirring gently.

5. Pour in chicken broth, stirring constantly. Stir in bouillon cube and wine, if using. The flour will combine with chicken to create a delicious gravy.

6. Pour in cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with thyme, salt, and pepper. Remove the heat. Taste and adjust seasonings as needed.

7. Pour chicken mixture into a deep pie pan or small casserole dish.

8. Roll out a pie crust. Place on top and cut small slits in the top.

9. Bake for 30 minutes or until the crust is golden brown and filling bubbly. Cool 10 minutes before serving.

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