the BEST chicken pot pie recipe

not my BEST pic but it was dark outside, okay? trust me it tastes 10x better than it looks.

i was never a big fan of pot pie…

UNTIL i was freshly postpartum—someone made me one & since then, i’ve been obsessed? idk how that works but now i can’t get enough of chicken pot pie lol

i’ve made it a bunch of different ways in the past 6 months & finally nailed my go-to recipe!

3 things to note:

1) pot pie is pretty forgiving so feel free to do a little less or more of each ingredient!

2) you can absolutely make homemade pie crust but tbh the store bought ones are real tasty & so easy & they come in a 2 pack which is perfect! so that’s what i always use.

3) i like to use high quality bone broth from Osso Good! (this isn’t sponsored at all, i just love ‘em) you can also make it yourself but like the pie crust..i opt for simple ;) Osso Good bone broth is THE BEST & you can order online. from their site: “We believe “Real food shouldn’t last Real long”. With that said, our bone broth is HIGHLY perishable, as it should be. Shelf stable bone broths are typically heated to 280° to kill off all bacteria... good and bad. This process can also denature the protein making it HARDER to absorb so you’ll have to ingest more to reap the benefits. Quality Bone broth is a food known for its gelatin content and it’s expiration date.” so basically - you want to look for bone broth that NEEDS to be refrigerated or frozen & has a jello-like consistency when cold! here are more deets on bone broth if i haven’t convinced you yet.

what you need:

• 2 pie crusts (one for top & bottom)

• 4 cups cooked chicken - you can do shredded rotisserie, cubed chicken breasts or tenders, really up to you! i typically do 1.5 lbs cubed chicken breasts cooked in olive oil w/garlic salt & pepper.

• 6 tbsp butter

• 1 yellow onion, chopped

• 1 cup thinly sliced carrots

• 2 celery pieces, chopped

• 3 garlic cloves, minced

• 1/2 cup flour

• 2-3 cups chicken or beef broth

• 1 cup heavy cream or whole milk

• 2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp thyme

• 1 cup frozen peas

• 1 egg, whisked for egg wash

how to make:

• in a deep pan or dutch oven, melt 6 tbsp butter. add your diced onions, carrots & celery & saute for a few minutes on medium heat until soft! add in the minced garlic & saute for a few more minutes!

• if using uncooked chicken - start sautéing that in a different pan with olive oil & garlic salt.

• add 1/2 cup flour, stirring constantly for 2 minutes. add in your salt, pepper & thyme. then add broth, and 1 cup heavy cream. bring to a simmer and cook until it’s a thick gravy consistency!

• add in your cooked chicken & frozen peas! stir to combine then remove from heat while you put the bottom crust in your pie pan! add the pie filling to the bottom crust.

• place the second pie crush over the pie filling, folding the excess dough behind the bottom crust then crimp the pie crusts together to seal! cut 5 small slits in the top to allow steam to escape & then brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt! (the salt on top MATTERS trust me lol)

• bake at 425˚F for 30 minutes or until the top crust is golden brown! if the edges are getting brown too fast—cover with a pie shield or make a shield with some foil. once out of the oven, let cool for 15 minutes!

slice & enjoyyyyy! this recipe is super good to double for a big group hang as well! would love to know if you try it ツ