kiwi
Classic Double-Crust Chicken Pot Pie
A 80-minute American dinner for 4 — 680 calories per serving.
per serving, estimated
A golden, flaky double-crust pie filled with tender chicken, sweet peas, carrots, and celery in a rich, creamy herb gravy — pure comfort food at its best.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds boneless skinless chicken breasts (cut into 3/4-inch cubes)
- 2 refrigerated double-crust pie doughs (one for bottom, one for top)
- 4 tablespoons unsalted butter
- 1 yellow onion (diced)
- 2 celery stalks (diced)
- 2 carrots (peeled and diced)
- 2 garlic cloves (minced)
- ⅓ cup All-purpose flour
- 1¾ cups chicken broth
- ¾ cup Whole milk
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon dried sage
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 egg (beaten, for egg wash)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 425°F. 15 min
- Dice the yellow onion and 2 celery stalks, peel and dice the 2 carrots, and mince the 2 garlic cloves. 8 min
- Cut 1½ pounds boneless skinless chicken breast into ¾-inch cubes and pat dry with paper towels. 5 min
- Beat 1 egg in a small bowl and set aside for the egg wash.
- Timing-sensitive step. Melt 4 tablespoons unsalted butter in a large oven-safe skillet or Dutch oven over medium-high heat, add the chicken breast cubes, season with ½ teaspoon kosher salt, and cook 5–6 minutes, stirring occasionally, until just cooked through; transfer to a plate. 6 min
- Timing-sensitive step. Add the diced onion, celery, and carrots to the butter (or skillet) and sauté over medium heat for 5 minutes until softened, then add the minced garlic and cook 1 minute more. 6 min
- Timing-sensitive step. Sprinkle ⅓ cup all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Timing-sensitive step. Gradually pour in 1¾ cups chicken broth and ¾ cup whole milk, stirring constantly, then simmer over medium heat for 4–5 minutes, stirring often, until the gravy is thick enough to coat the back of a spoon. 5 min
- Stir in the cooked chicken, 1 cup frozen peas, 1 teaspoon fresh thyme leaves, ¼ teaspoon dried sage, ½ teaspoon kosher salt, and ½ teaspoon black pepper; remove from heat. 2 min
- Press 1 refrigerated pie dough round into a 9-inch pie dish, pour the filling in evenly, then drape the second dough round over the top, crimp the edges to seal, cut 4–5 small slits in the top, and brush all over with the beaten egg. 5 min
- Bake at 425°F for 30–35 minutes until the crust is deep golden brown and the filling is bubbling through the vents. 33 min
- Let the pie rest for 10 minutes before slicing so the filling sets and doesn't run. 10 min
You might also like
Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.