Classic Chicken Pot Pie
This comforting chicken pot pie features tender chicken and vegetables in a creamy sauce, all encased in a flaky, golden pastry crust. It's the ultimate comfort food that's perfect for family dinners and special occasions alike.
Equipment
- Large skillet or sauté pan
- 9-inch deep dish pie plate or 2-quart baking dish
- Medium saucepan
- Rolling Pin if using homemade crust
- Pastry brush for egg wash
Ingredients
For the Filling
- 3 tablespoons unsalted butter 42g
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 medium carrots about 1 cup or 150g, diced
- 2 stalks celery about 3/4 cup or 100g, diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour 42g
- 2 cups chicken broth 480ml
- 1 cup whole milk 240ml
- 3 cups cooked chicken about 450g, diced or shredded
- 1 cup frozen peas 150g
- 1/2 cup frozen corn 75g, optional
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
For the Crust
- 2 refrigerated pie crusts or 1 batch homemade pie dough
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Preheat oven to 425°F (220°C). Line the bottom of your pie plate with one pie crust and set aside.
- In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery, cooking for 6-8 minutes until softened.
- Add garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
- Gradually pour in chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook for 3-5 minutes until thickened.
- Stir in chicken, peas, corn, thyme, rosemary, salt, and pepper. Remove from heat and let cool slightly for 5 minutes.
- Pour the filling into the prepared pie crust. Place the second crust on top, trim excess, and crimp edges to seal.
- Cut 4-5 small slits in the top crust to vent steam. Brush the entire top with egg wash for a golden finish.
- Bake for 30-35 minutes until crust is golden brown and filling is bubbling. If edges brown too quickly, cover with foil.
- Let the pot pie rest for 10-15 minutes before slicing to allow the filling to set. Serve warm and enjoy.
Notes
- Rotisserie chicken is a great time-saver for this recipe. You can also use leftover turkey for a post-Thanksgiving variation.
- For a richer filling, substitute half-and-half or heavy cream for the milk.
- Feel free to add other vegetables like diced potatoes, mushrooms, or green beans to customize your pot pie.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole pie in a 350°F oven.
- The filling can be made up to 2 days ahead and stored in the refrigerator. Assemble and bake when ready to serve.
- For a golden, flaky crust, make sure your butter and any shortening in homemade dough stays very cold.
- You can freeze the assembled, unbaked pot pie for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.
- If the filling seems too thick, thin it with a little extra broth. If too thin, simmer it longer before adding to the crust.
- For individual pot pies, divide the filling among ramekins and top each with a circle of pie dough. Reduce baking time to 20-25 minutes.
- Fresh herbs like thyme and rosemary can be used instead of dried—use about 3 times the amount called for in the recipe.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 38gProtein: 24gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 720mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 45IUVitamin C: 8mgCalcium: 8mgIron: 15mg
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