Description
Classic Chicken Pot Pie features a flaky, golden pie crust filled with a savory mixture of shredded chicken, potatoes, carrots, celery, peas, and herbs in a creamy chicken broth-based sauce. This comforting dish is perfect for dinner and can be made ahead for convenience.
Ingredients
Scale
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash)
Pot Pie Filling
- 1/2 cup milk
- 1 1/2 teaspoons cornstarch
- 2 1/2 cups shredded chicken (like rotisserie)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups Yukon gold potatoes, peeled, chopped into 1/2-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced (about 1 cup)
- 3/4 cup sliced celery
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons chicken bouillon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried rosemary
- Pepper to taste
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie dough recipe through the step of forming the dough into a disc and chilling it in the refrigerator for at least 2 hours or overnight for best results.
- Prepare the Filling: Preheat the oven to 375°F. Whisk the milk and cornstarch together and set aside.
- Microwave the Potatoes: Place the chopped potatoes with 1/4 cup water in a microwave-safe bowl with a lid. Cover and microwave for 6 minutes until the potatoes are fork tender. Drain and set aside.
- Cook the Vegetables: In a large braiser, saucepan, or Dutch oven, melt the butter with olive oil over medium-high heat. Add onions, carrots, and celery and sauté until the onions are softened, about 8 minutes. Add minced garlic and cook for 30 seconds more. Sprinkle in the flour and cook for 2 minutes to form a thickened roux.
- Add the Broth and Seasonings: Reduce heat to low and stir in chicken broth, the milk and cornstarch mixture (whisk again before adding), chicken bouillon, dried parsley, oregano, thyme, salt, sage, rosemary, and pepper.
- Thicken the Sauce: Bring the mixture to a simmer while whisking constantly. Continue simmering until the sauce thickens to desired consistency. Adjust by adding broth or milk for thinner sauce or simmer longer for thicker sauce. Remove from heat.
- Combine Filling Ingredients: Stir in shredded chicken, cooked potatoes, and frozen peas. Adjust seasoning with salt and pepper and adjust sauce consistency as needed. Transfer filling to a 9-inch deep pie pan.
- Roll Out the Pie Dough: On lightly floured parchment paper, roll chilled dough into an 11- to 12-inch circle. Carefully transfer the dough over the pie filling and peel back the parchment paper.
- Form and Vent the Crust: Fold overhanging dough edges over itself to create a thick crust. Flute or crimp edges and cut 6-8 slits on top to allow steam escape. Brush the top crust lightly with egg wash, avoiding the fluted edges.
- Bake the Pot Pie: Bake in preheated oven at 375°F for 55 minutes or until the crust is golden brown. Monitor the crust edges and cover with foil if they brown too quickly. Add extra slits if the crust puffs up excessively.
- Cool and Serve: Allow the pot pie to cool for 5-10 minutes before slicing and serving. Enjoy your classic comfort meal!
Notes
- Chicken bouillon enhances the savory flavor of the gravy and can be used as powder, cubes, or base without dissolving first.
- The filling can be made up to 48 hours ahead and reheated on the stovetop with a splash of milk to adjust consistency.
- The pie dough can be stored refrigerated for 5 days or frozen for up to 3 months; thaw overnight in the fridge before use.
- For reheating, microwave individual slices for 90 seconds plus 15-second increments, air fry at 365°F for 5 minutes, or bake covered at 300°F for 20-30 minutes.
- Cover pie edges with foil during baking to prevent over-browning.
- Use rotisserie chicken for quicker preparation and enhanced flavor.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
