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Chicken Pot Pie Recipe

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3.9 from 33 reviews

This classic Chicken Pot Pie recipe features a flaky, golden crust filled with a creamy mixture of shredded chicken, tender carrots, celery, peas, and fresh thyme. Perfectly seasoned and baked to bubbling perfection, it’s a comforting and hearty meal ideal for family dinners.

Ingredients

Filling

  • ¼ cup unsalted butter (56g)
  • 1 cup chopped yellow onion (about ½ onion) (120g)
  • 1 cup thinly sliced carrots (about 2 carrots) (100g)
  • ½ cup chopped celery (about 1 stalk) (50g)
  • 3 garlic cloves (minced)
  • ⅓ cup all-purpose flour (40g)
  • 1¾ cup chicken broth (warm) (420mL)
  • ½ cup heavy cream (warm) (120mL)
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 cups cooked, shredded chicken (400g)
  • 1 cup frozen green peas (170g)

For Assembling and Baking

  • Heavy cream (for brushing)
  • 2 pie crusts (homemade or store-bought)

Instructions

  1. Cook the vegetables: In a large skillet, melt the butter over medium-high heat. Add the chopped onion, sliced carrots, celery, and minced garlic. Cook for about 5 minutes, stirring frequently, until the carrots start to soften.
  2. Add flour: Stir in the all-purpose flour and continue cooking, stirring constantly, for 2 minutes to form a roux that will thicken the filling.
  3. Create the sauce: Slowly pour in the warm chicken broth and warm heavy cream while stirring continuously. Add fresh thyme, kosher salt, and ground black pepper. Reduce heat to low and simmer gently until the sauce thickens, about 5 minutes.
  4. Add chicken and peas: Stir in the shredded chicken and frozen peas. Remove from heat and transfer the filling to a bowl. Allow it to cool for 20 minutes to prevent the crust from getting soggy during assembly.
  5. Preheat the oven: Meanwhile, preheat your oven to 425°F (220°C) to prepare for baking the pot pie.
  6. Prepare the bottom crust: On a lightly floured surface, roll one pie crust into a 12-inch circle. Place it into a deep 9-inch pie pan, pressing it firmly into the bottom and up the sides, letting the edges hang over.
  7. Fill the pie: Spoon the cooled filling evenly into the prepared crust in the pie pan.
  8. Top crust assembly: Roll out the second pie crust to an 11-inch circle and place it over the filling. Trim excess from both crusts to about 1 inch beyond the edge. Fold the overhanging dough under itself and crimp the edges to seal. Brush the top crust lightly with heavy cream. Cut slits in the top crust to allow steam to escape during baking. Place the pie on a rimmed baking sheet to catch any drips.
  9. Bake the pot pie: Bake in the preheated oven at 425°F for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for about 40 minutes, until the crust is deep golden brown and the filling is bubbling.
  10. Cool and serve: Remove from the oven and let the pot pie cool for 20 minutes before slicing. Optionally, sprinkle with flaked salt, pepper, and garnish with fresh thyme before serving.

Notes

  • Allowing the filling to cool before adding it to the crust helps prevent a soggy bottom.
  • Use a rimmed baking sheet under the pie to catch any overflow during baking.
  • For a richer crust, you can brush the edges with egg wash instead of cream.
  • Homemade chicken broth enhances flavor but store-bought works fine.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

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