Description
This homemade classic chicken pot pie features tender chicken and vegetables in a rich, creamy sauce, all baked inside a golden, flaky crust. It’s the ultimate comfort food dinner that’s surprisingly easy to make from scratch.
Ingredients
Scale
For the Filling:
- 3 cups cooked chicken, diced into bite-sized pieces
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
- 1 cup frozen peas
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
For the Crust:
- 2 prepared pie crusts (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
Instructions
- Preheat your oven to 425°F (220°C). If using store-bought refrigerated pie crust, let it sit at room temperature for 15 minutes to make it easier to work with.
- Prepare the bottom crust. Roll out one pie crust and carefully fit it into your 9-inch deep-dish pie plate, letting the excess hang over the edges. Place in the refrigerator while you make the filling.
- Cook the vegetables. In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite. Add the minced garlic and cook for an additional minute until fragrant.
- Make the roux. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks the raw flour taste out and creates the base for your creamy sauce. The mixture will look paste-like—this is perfect.
- Add the liquids gradually. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. The mixture will be very thick at first. Continue whisking until smooth, then add the heavy cream, still whisking. Add the bay leaf, thyme, garlic powder, salt, and pepper.
- Simmer the sauce. Bring the mixture to a gentle simmer, stirring frequently. Cook for 4-5 minutes until the sauce thickens to a gravy-like consistency that coats the back of a spoon. It should be thick but still pourable.
- Add chicken, peas, and parsley. Stir in the cooked chicken, frozen peas, and fresh parsley if using. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper as needed. Remove from heat and let cool for 5-10 minutes while you prepare the top crust.
- Assemble the pie. Pour the filling into your prepared pie crust in the pie plate. The filling should come nearly to the top. Roll out the second pie crust and place it over the filling. Trim any excess dough, leaving about 1/2 inch of overhang. Fold the edges of the top crust under the bottom crust and crimp with a fork or your fingers to seal.
- Create steam vents. Use a sharp knife to cut 4-5 small slits in the top crust to allow steam to escape during baking. This prevents a soggy bottom crust.
- Apply egg wash. In a small bowl, whisk together the egg and water. Brush this mixture over the entire top of the pie crust for a beautiful golden-brown finish.
- Bake the pot pie. Place the pie on a baking sheet (to catch drips) and bake at 425°F for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
- Cool before serving. Let the pot pie rest for 10-15 minutes before cutting. This allows the filling to set up slightly so it doesn’t run all over the plate.
Notes
- Make it extra flaky: Brush the pie crust with melted butter before adding the filling for an extra buttery, crispy bottom crust.
- Tent with foil: If the crust edges brown too quickly, cover them loosely with aluminum foil strips.
- Thicker filling: If you prefer an even thicker filling, increase the flour to 1/2 cup.
- Using raw chicken: If starting with raw chicken, season and cook 1.5 pounds of chicken breast in the skillet first, then set aside and proceed with the recipe.
- Leftover turkey: This recipe is fantastic for using up Thanksgiving turkey leftovers.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pie
- Calories: 485
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg