Chicken Pot Pie

Chicken Pot Pie

Description:
This classic chicken pot pie features tender chunks of chicken, a medley of vegetables, and a rich, creamy sauce, all tucked inside a flaky, golden-brown pie crust. It’s the perfect cozy, one-dish meal for weeknights or special occasions.

Ingredients:

For the Filling:

• 2 tbsp (28g) unsalted butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• ⅓ cup (40g) all-purpose flour

• 1½ cups (360ml) chicken broth

• ¾ cup (180ml) milk or half-and-half

• 2½ cups (350g) cooked, shredded or cubed chicken

• 1 cup (150g) frozen peas

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme (or fresh if available)

• Optional: ¼ tsp poultry seasoning or chopped fresh parsley

For the Crust:

• 1 package (14 oz) refrigerated pie crust (2 crusts), or homemade pie crust

• 1 egg, beaten (for egg wash)

Equipment:

• Large skillet or saucepan

• Wooden spoon or spatula

• Whisk

• 9-inch pie dish

• Rolling pin (if using homemade crust)

• Pastry brush

• Oven mitts

• Knife and cutting board

Time:

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Serving Size:

• Serves 6–8 people

Instructions:

1. Preheat Oven:

• Preheat to 400°F (200°C).

2. Cook the Vegetables:

• In a large skillet, melt butter over medium heat.

• Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until slightly softened.

3. Make the Sauce:

• Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.

• Gradually whisk in chicken broth and milk until smooth and thickened (about 3–5 minutes).

4. Add the Chicken and Peas:

• Stir in the chicken, peas, salt, pepper, thyme, and optional seasonings.

• Remove from heat and let cool slightly while you prep the crust.

5. Assemble the Pie:

• Place one crust into the bottom of a 9-inch pie dish.

• Pour the filling evenly into the crust.

• Cover with the second crust. Trim excess dough and crimp edges to seal.

• Cut 3–4 small slits in the top to vent. Brush with beaten egg for a golden finish.

6. Bake:

• Bake for 35–40 minutes, or until crust is golden brown and filling is bubbling.

• If the edges brown too quickly, cover with foil strips during the last 10–15 minutes.

7. Cool & Serve:

• Let rest for 10–15 minutes before slicing and serving.

Chicken Pot Pie

This classic chicken pot pie features tender chunks of chicken, a medley of vegetables, and a rich, creamy sauce, all tucked inside a flaky, golden-brown pie crust. It’s the perfect cozy, one-dish meal for weeknights or special occasions.

Print Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Total Time:1 hour hr

Equipment

• Large skillet or saucepan
• Wooden spoon or spatula
• Whisk
• 9-inch pie dish
• Rolling pin (if using homemade crust)
• Pastry brush
• Oven mitts
• Knife and cutting board

Ingredients

• For the Filling:
• 2 tbsp 28g unsalted butter
• 1 small onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 celery stalks diced
• ⅓ cup 40g all-purpose flour
• 1½ cups 360ml chicken broth
• ¾ cup 180ml milk or half-and-half
• 2½ cups 350g cooked, shredded or cubed chicken
• 1 cup 150g frozen peas
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme or fresh if available
• Optional: ¼ tsp poultry seasoning or chopped fresh parsley
• For the Crust:
• 1 package 14 oz refrigerated pie crust (2 crusts), or homemade pie crust
• 1 egg beaten (for egg wash)

Instructions

• Preheat Oven:
• Preheat to 400°F (200°C).
• Cook the Vegetables:
• In a large skillet, melt butter over medium heat.
• Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until slightly softened.
• Make the Sauce:
• Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
• Gradually whisk in chicken broth and milk until smooth and thickened (about 3–5 minutes).
• Add the Chicken and Peas:
• Stir in the chicken, peas, salt, pepper, thyme, and optional seasonings.
• Remove from heat and let cool slightly while you prep the crust.
• Assemble the Pie:
• Place one crust into the bottom of a 9-inch pie dish.
• Pour the filling evenly into the crust.
• Cover with the second crust. Trim excess dough and crimp edges to seal.
• Cut 3–4 small slits in the top to vent. Brush with beaten egg for a golden finish.
• Bake:
• Bake for 35–40 minutes, or until crust is golden brown and filling is bubbling.
• If the edges brown too quickly, cover with foil strips during the last 10–15 minutes.
• Cool & Serve:
• Let rest for 10–15 minutes before slicing and serving.

Servings: 8 people

10 FAQs About Chicken Pot Pie

1. Can I use rotisserie chicken or leftover cooked chicken?

Yes! Rotisserie chicken is a great time-saver and adds excellent flavor. Any cooked, shredded or diced chicken will work.

2. Can I make it ahead of time?

Yes. You can assemble the entire pie (unbaked), cover, and refrigerate for up to 24 hours. Bake as directed when ready to eat, possibly adding 5–10 minutes extra to the cook time.

3. Can I freeze chicken pot pie before baking?

Absolutely. Assemble the pot pie in a freezer-safe pie dish, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake straight from frozen (see storage section below for details).

4. Can I use puff pastry or biscuit dough instead of pie crust?

Yes! Puff pastry gives a flakier, lighter top crust, while biscuit dough adds a Southern-style twist. Adjust bake time if needed.

5. Can I make this recipe vegetarian?

Yes. Replace chicken with cooked mushrooms, chickpeas, or extra vegetables. Use cream of mushroom soup or vegetable broth in place of chicken broth.

6. What vegetables can I add or substitute?

You can use corn, green beans, potatoes, mushrooms, or bell peppers. Frozen mixed vegetables also work well.

7. Why is my bottom crust soggy?

To prevent sogginess:

• Bake on the lower oven rack

• Don’t overfill the pie

• Let the filling cool slightly before assembling

• Pre-bake (blind bake) the bottom crust for 5–7 minutes if needed

8. Can I make individual chicken pot pies?

Yes! Use ramekins or small oven-safe bowls. Reduce bake time to 25–30 minutes depending on size.

9. Can I use a top crust only?

Definitely. You can skip the bottom crust and just cover the filling with a single crust or puff pastry.

10. What should I serve with chicken pot pie?

It’s hearty on its own, but pairs well with a light green salad, fruit salad, or roasted vegetables.

How To Store Chicken Pot Pie

Refrigerator (Up to 4 Days):

• Cool completely, then cover the pie dish with foil or transfer leftovers to an airtight container.

• Reheat individual portions in the microwave (2–3 minutes) or oven at 350°F (175°C) for 15–20 minutes until heated through.

Freezer (Up to 3 Months):

To Freeze Before Baking:

1. Assemble the pie in a freezer-safe dish.

2. Wrap tightly in plastic wrap, then foil.

3. Freeze for up to 3 months.

4. To Bake from Frozen: Unwrap, place on a baking sheet, and bake at 400°F (200°C) for 60–70 minutes or until golden and bubbling.

To Freeze After Baking:

1. Let cool completely.

2. Wrap entire pie or individual slices in foil/plastic and place in a freezer-safe bag.

3. Reheat in the oven at 350°F (175°C) for 30–40 minutes or until hot in the center.