Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic comfort-food chicken pot pie with a golden, flaky crust and a creamy filling loaded with tender chicken, carrots, peas, and potatoes. Perfectly savory and ideal for family dinners.

Ingredients

  • 2 refrigerated or homemade pie crusts (9-inch)
  • 3 tablespoons butter
  • 1 small yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup whole milk or heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 medium potato, peeled, diced, and par-boiled (optional)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 egg, beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat the oven to 400°F (200°C). Fit one pie crust into a 9-inch deep-dish pie plate and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth and milk, whisking constantly. Simmer for 3 to 5 minutes until the sauce thickens.
  6. Stir in the chicken, peas, potato, thyme, salt, and pepper. Remove from the heat and let the filling cool for 10 minutes.
  7. Pour the filling into the prepared crust. Cover with the second crust, trim the excess, and crimp the edges to seal.
  8. Cut 4 small slits in the top crust to let steam escape. Brush the top with the egg wash.
  9. Place the pie on a baking sheet and bake for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
  10. Let the pie rest for 15 minutes before slicing so the filling sets.

Notes

  • Rotisserie chicken is a great shortcut and adds extra flavor.
  • Par-boil the diced potato for 5 minutes so it cooks through in the oven.
  • For a flakier bottom crust, blind-bake the bottom crust for 10 minutes before filling.
  • Let the filling cool slightly before adding it to the crust to prevent a soggy bottom.
  • Leftovers keep in the fridge for up to 4 days; reheat at 350°F (175°C) until warmed through.
  • To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-recipe/