Name: Chicken Pot Pie
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb chicken breast; 10 tbsp unsalted butter; 1 medium yellow onion; 2 stalk celery; 2 medium carrot; 2.25 cup all-purpose flour; 2 cup chicken broth; 0.5 cup heavy cream; 1 cup frozen peas; 1 tsp fresh thyme; 0.75 tsp salt; 0.25 tsp black pepper; 2 tsp baking powder; 0.75 cup whole milk

← Recipes · Comfort Food · Chicken Pot Pie

680 cal38g protein52g carbs32g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Chicken Pot Pie

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Comfort Food45 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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chicken breastcut into bite-sized pieces1.5 lb

unsalted butter10 tbsp

yellow oniondiced1 medium

celerydiced2 stalks

carrotdiced into rounds2 medium

all-purpose flour2.25 cups

chicken broth2 cups

heavy cream0.5 cups

frozen peas1 cup

fresh thymeor 0.5 tsp dried1 tsp

salt0.75 tsp

black pepper0.25 tsp

baking powder2 tsp

whole milk0.75 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat 2 tbsp butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown in batches until lightly colored on the outside, about 3 minutes per batch. Transfer to a plate.

2Add remaining 2 tbsp butter to the skillet. Sauté onion, celery, and carrot until softened, about 5 minutes.

3Sprinkle 3 tbsp flour over vegetables and stir constantly for 1 minute to cook out the raw taste.

4Pour in chicken broth and cream, stirring to dissolve any stuck bits. Add the cooked chicken back to the skillet along with thyme and frozen peas. Simmer for 8–10 minutes until chicken is cooked through and filling is thick. Taste and adjust seasoning.

5While filling simmers, make biscuits: Whisk together 2 cups flour, baking powder, and salt in a bowl. Cut in 6 tbsp cold butter with your fingertips until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.

6Preheat your oven to 400°F.

7Drop biscuit dough by large spoonfuls over the hot filling, spacing them a couple inches apart. They don't need to cover the whole top.

8Bake for 12–15 minutes until biscuits are golden brown and filling bubbles at the edges.

9Let rest 5 minutes before serving.