Name: Classic Creamy Chicken Pot Pie with Thyme
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 pound chicken thighs; 4 tablespoons butter; 1 medium yellow onion; 2 medium carrots; 2 stalks celery; 2 cloves garlic; 0.25 cup all-purpose flour; 1.5 cups chicken broth; 0.5 cup heavy cream; 0.5 cup frozen peas; 1 teaspoon fresh thyme; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 2 rounds pie crust; 1 egg

Classic Creamy Chicken Pot Pie with Thyme

DessertSoupamericancomfort foodweeknight

20 minPrep50 minCook4Serves

Ingredients

1 poundchicken thighs (boneless, skinless)
4 tablespoonsbutter
1 mediumyellow onion
2 mediumcarrots
2 stalkscelery
2 clovesgarlic
¼ cupall-purpose flour
1½ cupschicken broth
½ cupheavy cream
½ cupfrozen peas
1 teaspoonfresh thyme
¾ teaspoonsalt
½ teaspoonblack pepper
2 roundspie crust (store-bought or homemade)
1egg

Prep

01
Cut 1 pound boneless, skinless chicken thighs into 1-inch pieces
02
Dice 1 medium yellow onion
03
Dice 2 medium carrots
04
Dice 2 stalks celery
05
Mince 2 cloves garlic
06
Strip leaves from 1 teaspoon fresh thyme
07
Whisk 1 egg with 1 tablespoon water for egg wash

Method

01
Preheat oven to 400°F.
02
Cut chicken into 1-inch pieces and season with a pinch of salt and pepper.
03
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes until browned and cooked through. Transfer to a plate.
04
In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Cook 6-7 minutes, stirring occasionally, until vegetables soften.
05
Add minced garlic and cook 1 minute until fragrant.
06
Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
07
Slowly pour in chicken broth while whisking constantly to prevent lumps. Bring to a simmer.
08
Stir in heavy cream, thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Simmer 3-4 minutes until sauce thickens.
09
Add cooked chicken and frozen peas. Stir to combine and remove from heat.
10
Press one pie crust into a 9-inch pie dish. Pour chicken mixture into the crust.
11
Place second crust over filling. Trim excess dough and crimp edges to seal. Cut 4-5 small slits in the top crust for steam vents.
12
Whisk egg with 1 tablespoon water and brush over top crust.
13
Bake 35-40 minutes until crust is deep golden brown and filling is bubbling through the vents. Let cool 10 minutes before serving.

Spice Tips

For a subtle kick, add 1/4 teaspoon white pepper along with the black pepper. A pinch of cayenne or red pepper flakes stirred into the filling adds gentle heat. Fresh cracked black pepper on top before serving brightens each bite.

Can be assembled up to 1 day ahead and refrigerated unbaked. Add 10 minutes to baking time if baking from cold. Leftovers keep 3-4 days refrigerated.