Description
This easy Chicken Pot Pie recipe features a creamy chicken filling with tender vegetables baked inside a crisp, flaky double pie crust. Perfect for a comforting meal, it is make-ahead friendly and freezer safe, making it a convenient and delicious classic dinner option.
Ingredients
Scale
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)
Pie Crust
- 2 pie crusts (homemade or store-bought)
- Heavy cream (for brushing)
Instructions
- Sauté 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 begin to soften.
- Make the Roux: Stir in the all-purpose flour and cook constantly for 2 minutes to eliminate the raw flavor.
- Add Liquids and Seasoning: Slowly pour in the warm chicken broth and heavy cream while stirring continuously. Add fresh thyme, kosher salt, and black pepper. Reduce heat to low and simmer the mixture, stirring occasionally, until the sauce thickens, approximately 5 minutes.
- Combine Filling Ingredients: Stir in the shredded cooked chicken and frozen peas. Remove from heat and transfer the filling to a bowl. Let it cool for 20 minutes to prevent soggy crust.
- Preheat Oven and Prepare Bottom Crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll one pie crust into a 12-inch circle. Transfer it to a deep 9-inch pie pan, pressing it down and up the sides, leaving excess hanging over the edges.
- Assemble Pie: Pour the cooled filling into the crust, spreading evenly. Roll out the second pie crust into an 11-inch circle and place it over the filling. Trim both crusts leaving about 1 inch overhang, then tuck under and crimp edges to seal. Brush the top crust with heavy cream and cut a few slits to allow steam to escape.
- Bake the Pie: Place the pie on a rimmed baking sheet. Bake at 425°F for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 40 minutes until the crust is deep golden brown and filling bubbles.
- Cool and Serve: Let the chicken pot pie cool for 20 minutes before slicing. Optionally, sprinkle with flaked salt, freshly ground pepper, and garnish with fresh thyme before serving.
Notes
- This chicken pot pie can be made ahead and frozen for up to 3 months. Bake from frozen, adding extra baking time as needed.
- Use fresh or leftover cooked chicken for convenience.
- Ensure filling is cooled before assembling to keep crust flaky.
- Brush pie crust with heavy cream for a glossy, golden finish.
- Adjust seasoning as preferred, adding herbs like rosemary or sage for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 584 kcal
- Sugar: 5 g
- Sodium: 957 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 97 mg
