The Creamiest Chicken Pot Pie
 
Prep time
Cook time
Total time
 
On a cool evening nothing hits the spot like an exceptional chicken pot pie. A beautiful golden crust and a creamy filling make this recipe a hit for the whole family.
Christina Shoemaker:
Recipe type: Entree, Dinner
Cuisine: Chicken, Comfort Food
Serves: 8
Ingredients
  • 5 chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 tbsp minced garlic
  • 3 heaping tbsp all-purpose flour
  • 1½ tsp salt
  • ½ tsp pepper
  • 1½ cup heavy whipping cream + 2 tsp for the crust
  • 12 oz frozen mixed vegetables (I use a bag of carrots, corn, green beans, & peas)
  • ½ cup finely chopped fresh parsley
  • Refrigerated pie crust (Not the shell. This will go on top only, there is no crust on bottom. I use the Pillsbury kind that you roll out. It comes in a red box.)
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron skillet or nonstick pan saute your chicken breasts in the olive oil. Once browned and cooked through, remove from heat.
  3. Dice the chicken into smaller chunks. (Do not shred your chicken. Doing so will make your filling dry.)
  4. Toss your diced chicken in a lidded Tupperware container with your flour, salt, and pepper. Give it a good shake so the flour coats your chicken. Set aside.
  5. In the same pan you used for your chicken add the butter, onion, and garlic. Use a spatula to scrape up all the good browned chicken bits stuck to the bottom of the pan. Lots of good flavor in there! Saute on medium high heat until the onion is translucent (approximately 5 minutes).
  6. Add your flour-coated chicken and cook for about 2 minutes (just enough that the flour is no longer white).
  7. Add 1½ cup whipping cream and stir. Lower your temp to Medium.
  8. Add vegetables and simmer uncovered for 5 minutes.
  9. Remove the pan from the heat and stir in your parsley.
  10. Dump everything into a 9-inch pie plate (no need to grease the bottom). Add your pie crust to the top and make a few slits.
  11. Rub your remaining 2 teaspoons of heavy whipping cream on the top of the pie to help the final product come out shiny and golden brown.
  12. Bake for 25-30 minutes.
  13. Remove from the oven and let cool for 10-15 minutes. Enjoy!
Recipe by The Whole Cook at https://thewholecook.com/homemade-chicken-pot-pie/