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Chicken Pot Pie Recipe

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Chicken Pot Pie Recipe
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Chicken Pot Pie

Chicken Pot Pie Recipe

This Chicken Pot Pie bakes tender chicken and soft vegetables in a rich, creamy gravy, all tucked beneath a golden, flaky crust. The filling comes together in one pan on the stovetop before baking, making the process more approachable than it might look for a from scratch pie. It freezes beautifully too, making it just as good for a make ahead dinner as it is fresh out of the oven.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 3 tablespoons butter
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1/3 cup all purpose flour
  • 2 cups chicken broth
  • 2/3 cup milk
  • 3 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Crust
  • 2 pie crusts store bought or homemade, one for the bottom and one for the top
  • 1 egg beaten, for egg wash

Equipment

  • 1 Large skillet or saucepan cooks the filling and gravy on the stovetop
  • 1 9 inch pie dish holds the crust and filling for baking
  • 1 Whisk smooths out the roux and gravy as it thickens
  • 1 Rolling Pin for rolling out the crust, if using homemade dough
  • 1 Pastry brush applies the egg wash for a golden, shiny crust

Method
 

  1. Sauté onion, carrots, and celery in butter, then add garlic.
  2. Stir in flour and cook 1 to 2 minutes to make a roux.
  3. Whisk in broth and milk; simmer until thickened.
  4. Stir in chicken, peas, and seasonings.
  5. Pour filling into a crust lined pie dish, top with second crust, and crimp edges.
  6. Cut vents, brush with egg wash, and bake at 400°F for 35 to 40 minutes.
  7. Rest 10 minutes before slicing.
    8. Cook the roux for the full 1 to 2 minutes before adding liquid, or the gravy will taste slightly raw and pasty.

Notes

  • Cook the roux fully before adding liquid to avoid a raw, pasty gravy taste.
  • Vent the top crust well to let steam escape and prevent a soggy top.
  • Chill the assembled pie briefly before baking for a flakier crust.
  • A 9 inch pie dish gives the filling and crust enough room to bake evenly without overflowing.
STORAGE: Refrigerate up to 4 days or freeze baked or unbaked up to 3 months.

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