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–+ servings
Creamy chicken pot pie soup served in a bread bowl, fresh homemade bread with vegetables and hearty filling.

Chicken Pot Pie Recipe

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 784 kcal

Ingredients
  

The Crust:

  • 3 cups flour
  • 1 cup potato flakes
  • 2 teaspoons salt
  • 1 1/2 cups milk
  • 3 Tablespoons butter
  • 2 1/2 Tablespoons sugar
  • 2 envelopes instant dry yeast
  • 1 egg

The Pot Pie Filling:

  • 1/4 cup butter
  • 4 chicken breasts cut into 1-inch pieces
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup sherry
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 3 Tablespoons flat leaf parsley chopped
  • 2 teaspoons fresh thyme leaves

Instructions
 

  • In the bowl of an electric mixer fitted with the dough hook, combine flour, potato flakes and salt.
    Flour being mixed in a stand mixer for baking recipes.
  • In a small bowl, microwave milk, butter, and sugar until warm (100 to 110 degrees).
    Cream in a glass measuring cup with a packet of Fisher's Ruba Star Fast Yeast on a kitchen countertop.
  • Stir in yeast and let stand until foamy, about 5 minutes.
    Cream mixture with butter cubes in a glass mixing bowl on granite countertop.
  • Add yeast mixture to flour mixture, add egg. Knead on medium speed until smooth and pulls away from side of bowl.
    Flour and wet ingredients in a mixing stand for baking bread or pastries.
  • Turn out onto a floured surface, and knead for 3 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one hour, or until doubled in size.
    Dough rising in a proofing bowl on a wooden table by the window.
  • Punch the dough down, and turn onto floured surface. Let rest for 5 minutes before shaping into rolls. Shape into 8 to 10 balls.
    Soft, risen bread dough in a white bowl for baking or bread making.
  • Shape into 8 to 10 balls.
    Soft bread dough balls ready for baking on a baking sheet.
  • Melt butter in a Dutch oven over MEDIUM-HIGH heat. Add chicken and cook about 8 minutes, or until browned. Transfer chicken to a plate.
    Melted butter with two sticks in a stainless steel skillet on stove.
  • Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for another minute, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.
    Chopped carrots, celery, and onions cooking in a skillet for a flavorful base.
  • Return the chicken to the pan. Sprinkle flour over chicken and stir to coat. Cook for one minute or until flour is no longer visible.
    Pan of raw chicken pieces cooking in a stainless steel skillet on a stovetop, ready for a delicious chicken recipe.
  • Add broth, and bring to a boil. When broth begins to bubble and thicken, add cream and peas. Stir in parsley and thyme.
    Silicon spatula stirring a simmering sauce in a cast iron skillet, adding flavor for cooking or baking.
  • Ladle chicken into oven-safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.
    Golden-baked stuffed cherry peppers ready for oven baking.
  • Bake in a preheated 350°F oven for 30 minutes, or until crust is golden brown.
    Golden baked bread bowl with cheesy dip, served in a red ceramic bowl. Perfect for comfort food recipes and homemade bread.

Nutrition

Calories: 784kcalCarbohydrates: 82gProtein: 47gFat: 28gSaturated Fat: 15gSodium: 1957mgFiber: 6g
Keyword chicken pot pie, comfort food, homemade pot pie
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