Favorite Chicken Pot Pie

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Chicken Pot Pie is classic American comfort food.

Tender bites of chicken, carrots, celery, and peas all enveloped in a creamy thyme-infused béchamel sauce (milk gravy) between two flaky crusts. It’s not a light meal, but it is full of vegetables and protein, making it hearty and satisfying.

I grew up eating my mom’s homemade chicken pot pie. Ironically, it was never a particular favorite of mine, until I lived abroad. Something about being so far from home and comfort and everything familiar. I suddenly stopped taking for granted all the dishes and recipes I grew up with my mom making. One by one, I’ve been converted over to what many would consider American staples. I had always preferred making the unusual, the challenging, the international. Then I lived the international life. Suddenly, I wanted to make and eat the familiar. I no longer live in Italy, but the desire to learn my mom’s and other classic recipes continues on.

Most recently I’ve been on a Chicken Pot Pie kick. It is not one-pot nor is it quick to make, but it is so worth it and there are usually enough leftovers that we can easily get another meal out of it. It’s great to make ahead, then bake when needed. We like to make this on Saturday for an easy Sunday dinner. Every single in person in our family LOVES Chicken Pot Pie.

Why is this our favorite Chicken Pot Pie?

As all my taste testers agreed, the recipe that follows is the sweet spot. The perfect amount of gravy, not too dry, not so much it gets soggy. Creamy, a little bit of garlic (which my mom says is not traditional, but approves of) and a little bit of thyme, and plenty of chicken and vegetables. In fact, some might say there are too many peas, but that’s the way everyone over here likes it. Even yours truly who doesn’t even care for peas doesn’t mind the quantity. Whether you grew up with Chicken Pot Pie or it’s new to you, I invite you to give this recipe a try.

Here goes, in our humble opinion, the best Chicken Pot Pie.

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Recipe by Jenny, inspired by her mama’s recipe, her sister-in-law’s recipe, and Sally’s Baking Blog

Chicken Pot Pie

Makes 1 9x13 pan, about 12 servings

Ingredients:

  • 2 lbs (907g) chicken breasts

  • 5 1/4 cups (1,244g) chicken broth

  • 2 cups sliced carrots (about 4 carrots / 300g )

  • 1 cup sliced celery stalks (about 2 stalks / 100g)

  • 1/2 cup (113g) neutral-flavored cooking oil OR butter

  • 1 medium onion, diced

  • 4 garlic cloves, minced

  • 1 cup (120g) all-purpose flour

  • 1 1/2 tsp salt, or to taste

  • 1 tsp ground black pepper

  • 1 1/2 tsp dried thyme

  • 2 cups (474g) milk

  • 2 cups (320g) frozen peas

  • 1 top and bottom pie crust, such as this butter crust or this oil crust

Directions:

Oven 425°F / 218°C. Lightly grease a 9x13in / 23x33cm deep baking dish

  1. Place chicken breasts in an even layer as best you can in a pot and add chicken broth. Bring to a boil and add carrots and celery. Cook for about 10 minutes or until chicken reaches an internal temperature of at least 165°F. Remove from heat. Remove chicken from pot and slice into bite-size pieces.

  2. In a large frying pan, heat oil over medium heat. Add onions and cook until translucent, 2-3 minutes. Add garlic and cook for another minute, or until fragrant.

  3. Add flour, stir to coat onions and garlic. Add salt, pepper, and thyme.

  4. Slowly add milk, a little at a time, stirring constantly. Sauce will thicken. After all milk has been added, bring to a simmer.

  5. Add broth, carrots, and celery to sauce, stirring until heated through and simmering. Remove from heat.

  6. Prepare bottom crust, rolling out to at least the size of the bottom of the 9x13” pan. Carefully flip into pan, press gently into bottom and up sides as needed.

  7. Spread chicken over bottom crust. Scatter peas over chicken. Pour filling over peas, smoothing into an even layer.

  8. Roll out top crust to the size of the 9x13 pan, carefully place/flip on top of filling. Trim as needed.

  9. Bake in preheated oven for 45 minutes, or until top crust is starting to turn lightly golden and filling is bubbling around the edges.

  10. Allow to sit for at least 10 minutes before cutting into. Enjoy!

Jenny’s Notes:

  • Frozen chicken can easily be used in this recipe, just make sure the chicken breasts are separated and not in one frozen chunk for even cooking. Increase boiling time as needed to ensure chicken reaches 165°F internally, an instant read thermometer is an invaluable help in this.

  • If using boxed chicken broth, you may want to use 1 carton (4 cups / 1 liter) with 1 1/4 cups water to avoid leaving a partially used second carton.

Favorite Chicken Pot Pie
Yield 12-15
Author
Prep time
30 Min
Cook time
1 H & 30 M
Inactive time
10 Min
Total time
2 H & 10 M

Favorite Chicken Pot Pie

Classic chicken pot pie with tender bites of chicken, carrots, celery, and peas in a creamy, thyme-infused gravy enveloped in flaky crust. Comfort food at its finest!

Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 425°F / 218°C. Lightly grease a 9x13in / 23x33cm deep baking dish
  2. Place chicken breasts in an even layer as best you can in a pot and add chicken broth. Bring to a boil and add carrots and celery. Cook for about 10 minutes or until chicken reaches an internal temperature of at least 165°F. Remove from heat. Remove chicken from pot and slice into bite-size pieces.
  3. In a large frying pan, heat oil over medium heat. Add onions and cook until translucent, 2-3 minutes. Add garlic and cook for another minute, or until fragrant.
  4. Add flour, stir to coat onions and garlic. Add salt, pepper, and thyme.
  5. Slowly add milk, a little at a time, stirring constantly. Sauce will thicken. After all milk has been added, bring to a simmer.
  6. Add broth, carrots, and celery to sauce, stirring until heated through and simmering. Remove from heat.
  7. Prepare bottom crust, rolling out to at least the size of the bottom of the 9x13” pan. Carefully flip into pan, press gently into bottom and up sides as needed.
  8. Spread chicken over bottom crust. Scatter peas over chicken. Pour filling over peas, smoothing into an even layer.
  9. Roll out top crust to the size of the 9x13 pan, carefully place/flip on top of filling. Trim as needed.
  10. Bake in preheated oven for 45 minutes, or until top crust is starting to turn lightly golden and filling is bubbling around the edges.
  11. Allow to sit for at least 10 minutes before cutting into. Enjoy!

Notes

  • Frozen chicken can easily be used in this recipe, just make sure the chicken breasts are separated and not in one frozen chunk for even cooking. Increase boiling time as needed to ensure chicken reaches 165°F internally, an instant read thermometer is an invaluable help in this.
  • If using boxed chicken broth, you may want to use 1 carton (4 cups / 1 liter) with 1 1/4 cups water to avoid leaving a partially used second carton.


Nutrition Facts

Calories

523

Fat

26 g

Sat. Fat

4 g

Carbs

24 g

Fiber

3 g

Net carbs

21 g

Sugar

5 g

Protein

22 g

Sodium

857 mg

Cholesterol

55 mg

Nutritional information is approximate and based on 12 servings, using an olive-oil top and bottom crust

classic chicken pot pie, traditional chicken pot pie, best chicken pot pie
dinner
American
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Chicken and Broccoli Stir Fry

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Bite-sized morsels of chicken and lightly crunchy broccoli pieces tossed in a salty and sweet stir fry sauce makes for a dinner that tastes like take-out, but is actually quite quick and easy.

We eat a lot of chicken and broccoli around here, so it only makes sense that we make a chicken and broccoli stir fry. In fact, the Tofu and Broccoli Stir Fry is very much based on this recipe, we just use tofu instead of chicken for meatless meals.

The chicken is lightly battered in cornstarch, which helps to thicken the sauce once it’s added. The sauce is initially just 3 ingredients whisked together: broth, soy sauce, and sugar. Then, the chicken is cooked up, some garlic and ginger are added for aroma, and finally, the sauce. The broccoli is added in just at the very end, and steams up in 2-3 minutes. Tada! Simple enough for all but the busiest of evenings, and delicious to boot.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe from my Mama

Chicken and Broccoli Stir-Fry

Serves about 3-4

Ingredients:

  • 1 cup / 237g vegetable or chicken broth

  • 3 Tbsp / 42g soy sauce

  • 2 tsp / 10g sugar

  • 1lb / 454g chicken breasts, cut into bite-sized piece

  • 2 Tbsp / 15g cornstarch

  • oil, for pan

  • 2 teaspoons grated fresh ginger

  • 2 garlic cloves, minced

  • 2 cups broccoli florets

  • Red pepper flakes, sesame seeds, sliced green onions, lime wedges, fresh mint, etc. for topping, as desired

Directions:

  1. Combine broth, soy sauce, and sugar; set aside.

  2. Toss chicken with cornstarch.

  3. Generously drizzle an iron skillet or other large pan with oil; place over medium-high heat.

  4. Add chicken, stirring frequently, until internal temperature reaches 165°F / 74°C, about 3-5 minutes.

  5. Reduce heat to low; add ginger and garlic; stir, until fragrant and sizzling, about a minute.

  6. Add in broth mixture and stir occasionally, until starting to simmer.

  7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.

  8. Remove from heat. Serve over rice with desired garnishes.

Chicken and Broccoli Stir-Fry
Yield 3-4
Author
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Chicken and Broccoli Stir-Fry

Bite-sized morsels of chicken and lightly crunchy broccoli pieces tossed in a salty and sweet stir fry sauce makes for a quick and easy dinner that tastes like take-out!
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Combine broth, soy sauce, and sugar; set aside.
  2. Toss chicken with cornstarch.
  3. Generously drizzle an iron skillet or other large pan with oil; place over medium-high heat.
  4. Add chicken, stirring frequently, until internal temperature reaches 165°F / 74°C, about 3-5 minutes.
  5. Reduce heat to low; add ginger and garlic; stir, until fragrant and sizzling, about a minute.
  6. Add in broth mixture and stir occasionally, until starting to simmer.
  7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.
  8. Remove from heat. Serve over rice with desired garnishes.

Nutrition Facts

Calories

286.74

Fat

9.11 g

Sat. Fat

1.3 g

Carbs

13.21 g

Fiber

2.07 g

Net carbs

11.14 g

Sugar

1.77 g

Protein

36.45 g

Sodium

1503.43 mg

Cholesterol

98.34 mg

Nutritional information is approximate, based on 1 serving of 3.

chicken stir fry, better than take-out, broccoli stir fry, sweet and sour stir fry, healthy stir fry
dinner
Asian
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Chicken Fricassée

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Last Updated September 7, 2024

Chicken fricassée is a French chicken stew, consisting of browned chicken and vegetables in a creamy mushroom sauce.

It starts with a simple pan fry of chicken in a skillet with butter, until they’re nice and brown. The chicken is removed from the pan so you can cook onions, carrots, mushrooms, garlic, and a bit of thyme. Flour, chicken broth, and white wine are added to make a slightly thick, hearty sauce. Finally, cream (or milk if you prefer a lighter or less expensive version) and a splash of lemon juice are added at the end to turn the sauce into a creamy, velvety wonder, perfect for serving over mashed potatoes.

The whole thing can be cooked on the stove or it can also be finished in the oven. It goes a little quicker on the stove, my preferred version. My mom, on the other hand, prefers to finish hers in the oven. She likes the hands-free time while it’s in the oven to clean up the kitchen, which is also useful!

This makes for a convenient rotation to weeknight dinners since most of the ingredients I always have on hand, save for the mushrooms. This can be made without the mushrooms if you so prefer, but honestly it’s one of my favorite parts so I make sure to add mushrooms to my grocery list!

I’m not normally a meat, carrot, and potato kind of girl, but ever since I first made this a few years ago it’s become a part of our regular dinner rotation, it’s so delicious and satisfying.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from The Toasty Kitchen

Chicken Fricassée

Serves about 4

Ingredients:

Chicken fricassée over mashed potatoes

  • 2 Tbsp / 28g butter

  • 1 lb / 454g uncooked chicken breasts

  • 2-3 carrots, sliced into half moons

  • 1 onion, diced medium

  • 8 oz / 227g white button mushrooms, sliced

  • 2 cloves garlic, minced

  • 1/2 tsp dried thyme

  • 2 Tbsp / 15g flour

  • 1/2 cup / 119g dry white wine

  • 1 cup / 237g chicken broth

  • 1/2 cup / 119g heavy cream, half & half, or milk

  • 2 Tbsp / 28g fresh lemon juice

  • salt and pepper

Directions:

  1. Take the chicken breasts and lay them on a cutting board. Slice each chicken breast horizontally into two thinner breasts, slicing parallel to the cutting board. It’s like butterflying, but cut all the way through so you have two separate pieces.

  2. Heat the butter in a large pan or cast iron skillet over medium heat. Add all the pieces of chicken, and cook for a few minutes on each side until internal temperature reaches 165° / 74°C. Remove chicken from pan and set aside.

  3. Add carrots and onion to hot pan and cook several minutes, until starting to soften.

  4. Add mushrooms and cook for another few minutes, until mushrooms are cooked and have mostly released their water.

  5. Add garlic and thyme, cook for just another minute.

  6. Add flour and stir to coat all vegetables, cook another minute or so.

  7. Add the white wine to deglaze the pan.

  8. When the wine is almost evaporated, add the chicken broth; stir until sauce is smooth and slightly thickened.

  9. Remove pan from heat and stir in cream and lemon juice; season with salt and pepper to taste.

  10. Add chicken breasts back into sauce; serve. Goes great with mashed potatoes.

Jenny’s Notes:

  • Step 1 could be optional, you can keep your chicken breasts whole if you wish. I like cutting my chicken breasts into thinner pieces before cooking since a whole chicken breast is usually much bigger than a serving, and it takes longer to cook. Our butcher in Italy always cut our chicken breasts like this and I loved it, thinner pieces of meat that are done cooking in a matter of minutes.

  • If you prefer, bone-in chicken (legs, thighs, etc.) can be used. Adjust cooking time accordingly to ensure chicken is cooked through (165°F / 74°C)

  • I have made this before without the wine, and it was still wonderful. So if you don’t have any on hand or just prefer to cook without it, omit the wine with no worries.

  • To finish this dish in the oven, you’ll want to make the whole thing in a pan that is able to go into the oven, such as a cast iron skillet. Follow recipe as written up through step 8. Add chicken back into the pan (without adding cream or lemon juice) and place in an oven preheated to 350°F / 177°C. Bake uncovered for 35-45 minutes, or until sauce is bubbly. Remove from oven and stir in cream and lemon juice.

  • If you choose to finish in the oven, you can focus more on browning the chicken in the pan in step 2 rather than cooking it through, since it will be baked in the oven. Just make sure the chicken is fully cooked before you take it out of the oven at the end!

Chicken Fricassée
Yield 4
Author
Prep time
15 Min
Cook time
35 Min
Total time
50 Min

Chicken Fricassée

French chicken stew with carrots, onion, and mushrooms in a creamy white wine sauce
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Take the chicken breasts and lay them on a cutting board. Slice each chicken breast horizontally into two thinner breasts, slicing parallel to the cutting board. It’s like butterflying, but cut all the way through so you have two separate pieces.
  2. Heat the butter in a large pan or cast iron skillet over medium heat. Add all the pieces of chicken, and cook for a few minutes on each side until internal temperature reaches 165° / 74°C. Remove chicken from pan and set aside.
  3. Add carrots and onion to hot pan and cook several minutes, until starting to soften.
  4. Add mushrooms and cook for another few minutes, until mushrooms are cooked and have mostly released their water.
  5. Add garlic and thyme, cook for just another minute.
  6. Add flour and stir to coat all vegetables, cook another minute or so.
  7. Add the white wine to deglaze the pan.
  8. When the wine is almost evaporated, add the chicken broth; stir until sauce is smooth and slightly thickened.
  9. Remove pan from heat and stir in cream and lemon juice; season with salt and pepper to taste.
  10. Add chicken breasts back into sauce; serve. Goes great with mashed potatoes.

Notes

  • Step 1 could be optional, you can keep your chicken breasts whole if you wish. I like cutting my chicken breasts into thinner pieces before cooking since a whole chicken breast is usually much bigger than a serving, and it takes longer to cook. Our butcher in Italy always cut our chicken breasts like this and I loved it, thinner pieces of meat that are done cooking in a matter of minutes.
  • If you prefer, bone-in chicken (legs, thighs, etc.) can be used. Adjust cooking time accordingly to ensure chicken is cooked through (165°F / 74°C)
  • I have made this before without the wine, and it was still wonderful. So if you don’t have any on hand or just prefer to cook without it, omit the wine with no worries.
  • To finish this dish in the oven, you’ll want to make the whole thing in a pan that is able to go into the oven, such as a cast iron skillet. Follow recipe as written up through step 8. Add chicken back into the pan (without adding cream or lemon juice) and place in an oven preheated to 350°F / 177°C. Bake uncovered for 35-45 minutes, or until sauce is bubbly. Remove from oven and stir in cream and lemon juice.
  • If you choose to finish in the oven, you can focus more on browning the chicken in the pan in step 2 rather than cooking it through, since it will be baked in the oven. Just make sure the chicken is fully cooked before you take it out of the oven at the end!


Nutrition Facts

Calories

304.93

Fat

12.69 g

Sat. Fat

6.48 g

Carbs

14.38 g

Fiber

2.31 g

Net carbs

12.05 g

Sugar

6.12 g

Protein

28.4 g

Cholesterol

99.61 mg

Sodium

494.26 mg

Nutritional Information is approximate. Based on 4 servings, using heavy cream

chicken breasts, chicken stew, french chicken dish, chicken fricassée, carrots, onions, mushrooms, white wine sauce
Dinner
French
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Parmesan Pan-Fried Chicken

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Adjustments.jpeg

Happy quarantine day I-don’t-know-what-number! 44? 46? Regardless, I think we’re all open to new dinner ideas at this point and really looking forward to being able to go to restaurants again.

One thing that has made this quarantine a little easier is having access to yummy food and snacks, so I don’t miss going out too much. I’m thankful for a space I can make and create food, grocery stores, and for my mom who taught me so much about being in the kitchen.

But. That doesn’t mean some nights I don’t miss the ease of take out, especially the pizzeria behind my house, or being able to sit down in a nice space and then people bring you whatever you choose to eat in exchange for some money. Restaurants are so cool, you guys.

That’s where today’s Parmesan Pan-Fried Chicken comes into play. It’s easy, ready in 10-15 minutes, and so delicious. It’s no fuss, because there is no egg or flour breading. This also makes for a lighter fried chicken, just a thin, flavorful crust and not nearly as much guilt as traditional fried chicken. And less dishes to wash! All you need are some chicken breasts, bread crumbs, oregano, garlic powder, salt, and parmesan cheese, plus a frying pan with a bit of butter.

I originally stumbled across this idea when making a chicken quinoa casserole, which uses a similar breading technique with the chicken: using simply a wet chicken breast before dipping in a breadcrumb mixture instead of the more common flour and egg battering. I thought, what happens if I do the same thing, but instead of putting it in the casserole, fry it in some butter? Well, this simple, delicious chicken was the result, and I’m happy to share the recipe with you today.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

A recipe by Jenny

Parmesan Pan-Fried Chicken

Serves 4-6

Ingredients:

  • 4 uncooked boneless skinless chicken breasts, about 1.5 lbs / 680g

  • 1/2 cup / 62g bread crumbs

  • 1/4 cup / 25g grated parmesan cheese

  • 1/2 tsp dried oregano

  • 1/4 tsp garlic powder

  • 1/4 tsp salt

  • dash of pepper

  • 2 Tbsp butter

Directions:

Adjustments.jpeg

  1. Starting with one chicken breast, lay it flay on a cutting board. Slice horizontally starting from the thicker end, to end up with two thinner pieces of chicken breast. Repeat with remaining chicken breasts.

  2. In a medium bowl, mix together bread crumbs, cheese, garlic, oregano, salt and pepper.

  3. In a large frying pan, melt 2 Tbsp butter over medium-high heat. Wet a chicken breast with water and press one side, then the other, into the bread crumb mixture. You can use your fingers to press on more of the mixture on areas that get missed. Place coated chicken into frying pan. Repeat with remaining chicken.

  4. Cook on each side 5-7 minutes or until cooked through and golden brown. Internal temperature should read at least 165°F / 75°C. If the chicken starts to darken too quickly, lower the temperature.

Jenny’s Notes:

  • If your frying pan isn’t big enough to accomodate all of the chicken, you can cook it in batches, starting with less butter, and adding more between each batch of chicken.

  • Here in Italy I always buy meat from our butcher, who slices chicken breasts horizontally so they are twice as thin as the chicken breasts you get at the store. While you can choose to keep your chicken breasts whole and bread and fry them that way, keep in mind you will need to adjust the cooking time accordingly to cook the chicken through.

  • You can use more butter for richer fried chicken, or less, for an even lighter fried chicken.

Parmesan Pan-Fried Chicken
Yield 4-6
Author
Prep time
5 Min
Cook time
14 Min
Total time
19 Min

Parmesan Pan-Fried Chicken

The easiest fried chicken with no egg or flour battering, just wet the chicken and dip in spiced bread crumbs and parmesan cheese. Fry in butter and you have a crispy, delicious chicken ready in 15 minutes.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. In a medium bowl, mix together bread crumbs, cheese, garlic, oregano, salt and pepper.
  2. In a large frying pan, melt 2 Tbsp butter over medium-high heat. Wet a chicken breast with water and press one side, then the other, into the bread crumb mixture. You can use your fingers to press on more of the mixture on areas that get missed. Place coated chicken into frying pan. Repeat with remaining chicken.
  3. Cook on each side 5-7 minutes or until cooked through and golden brown. Internal temperature should read at least 165F / 75C. If the chicken starts to darken too quickly, lower the temperature.

Notes

If your frying pan isn’t big enough to accomodate all of the chicken, you can cook it in batches, starting with less butter, and adding more between each batch of chicken. Here in Italy I always buy meat from our butcher, who slices chicken breasts horizantally so they are twice as thin as the chicken breasts you get at the store. That said, I had to guess a bit at the quantity for the coating, as I’ve never made this with larger chicken breasts. I know how much I need to make for 3 thinner chicken breasts, but that’s not going to be helpful to many people. If you have leftover coating, you can store it in the fridge for up to 2 days, but I wouldn’t keep it much longer as raw chicken has touched it. You can use more butter for richer fried chicken, or less, for an even lighter fried chicken.

Nutrition Facts

Calories

337.55

Fat

12.62 g

Sat. Fat

6.01 g

Carbs

12.31 g

Fiber

0.80 g

Net carbs

11.51 g

Sugar

0.98 g

Protein

41.18 g

Sodium

506.17 mg

Cholesterol

122.64 mg

Nutritional information is approximate. Based on 4 servings.

chicken, pan fried, fried chicken, parmesan cheese, oregano, garlic, 15 minute dinners, quick dinners
dinner, poultry
American
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