One of the most popular comfort food meals of all time, this Homemade Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a deliciously filling mix of chicken and vegetables.
In a large mixing bowl, combine the vegetables, chicken, and soup mix.
Pour into the bottom pie crust.
Top with the butter (sliced in 1/2 Tablespoon pieces)
Cover with remaining pie crust.
Cut four slits in the top to release steam as it cooks.
Place in the oven for 50 minutes.
After about 30 minutes, cover the edges of the pie crust to keep from burning, while leaving the center majority exposed.
Allow it to rest for about 10 minutes before slicing and serving.
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5/5 (449)Calories 419 per servingCategory Dinner, Entree, Main Course
Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
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