Chicken Pot Pie
The ultimate comfort food! This classic chicken pot pie features a rich, creamy filling of tender chicken and vegetables, all baked under a flaky, golden-brown pastry crust. It's a heartwarming meal perfect for a cozy family dinner.
For 6 servings
9 steps. 15 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.Gently press one pie crust into a 9-inch pie dish. Place the pie dish on a foil-lined baking sheet to catch any potential drips.
- 2
In a large skillet or Dutch oven, melt the butter over medium heat
- a.Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender.
- 3
Step 3
- a.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux which will thicken the sauce.
- 4
Step 4
- a.Gradually whisk in the chicken broth and heavy cream until the mixture is smooth. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.
- 5
Remove the skillet from the heat
- a.Stir in the shredded chicken, frozen peas, chopped parsley, dried thyme, salt, and pepper. Mix until everything is well combined. Taste and adjust seasoning if necessary.
- 6
Pour the warm chicken filling into the prepared bottom crust
- a.Drape the second pie crust over the top. Trim the excess dough to leave a 1/2-inch overhang. Fold the top crust edge under the bottom crust edge and crimp to seal.
- 7
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash
- a.Brush this mixture evenly over the top crust. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
- 8
Step 8
- a.Bake for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbly. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.
- 9
Step 9
- a.Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a time-saving shortcut, use a store-bought rotisserie chicken.
- 2Ensure your filling isn't piping hot when you pour it into the crust to prevent a soggy bottom.
- 3Don't skip the egg wash! It's the secret to a beautifully shiny, golden crust.
- 4Letting the pie rest is crucial. If you cut into it too soon, the filling will be runny.
- 5For an extra flaky bottom crust, you can blind bake the bottom crust for 10 minutes before adding the filling.
Adapt it for your goals.
Topping
Instead of a double crust, top the pie with puff pastry or homemade drop biscuits for a different texture.
VegetarianVegetarian
Omit the chicken and use 3-4 cups of mixed vegetables like mushrooms, potatoes, corn, and green beans. Substitute vegetable broth for chicken broth.
Herb ProfileHerb Profile
Add other herbs like 1/2 teaspoon of dried rosemary or sage along with the thyme for a more complex, earthy flavor.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Source of Essential Nutrients
The vegetables in this pie, such as carrots, celery, and peas, provide a variety of vitamins and minerals, including Vitamin A for vision, Vitamin K for bone health, and potassium for blood pressure regulation.
Provides Sustained Energy
The combination of carbohydrates from the pie crust, protein from the chicken, and fats from the butter and cream delivers a balanced mix of macronutrients for sustained energy release.
Frequently asked questions
A typical slice of homemade chicken pot pie contains approximately 550-650 calories, depending on the specific ingredients used, particularly the amount of butter, cream, and the type of pastry.