Chicken Pot Pie Recipe
This Chicken Pot Pie Recipe is a comforting dish perfect for cold weather, featuring a flaky double crust and hearty filling with chicken and vegetables.
Equipment
- large pot
- large skillet
- 9-inch pie dish
- Rolling pin
- pastry brush
Ingredients
Pie Crust
- 2 crusts Homemade Pie Crust or All Butter Pie Crust Both recipes make 2 crusts, 1 for bottom and 1 for top.
Filling
- 1 pound skinless boneless chicken breast or thighs, cubed
- 1 cup sliced carrots about 2 carrots
- ½ cup sliced celery
- 5 tablespoon unsalted butter approximately ⅓ cup
- ⅓ cup chopped yellow onion (½ of a small onion)
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and ¾ cups chicken broth/stock (recommend reduced sodium)
- ⅔ cup half-and-half
- 1 cup frozen peas
- 1 large egg beaten for egg wash
- 1 tablespoon milk for egg wash
- optional: sprigs of fresh thyme for garnish
Instructions
Prepare the Crust
- Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. Make the crust the night before.
Cook Chicken and Vegetables
- In a large pot, combine chicken, carrots, and celery. Add enough water to cover, boil for 10 minutes, then drain and set aside.
Make the Gravy
- In a large skillet over medium heat, combine butter, onions, and garlic. Cook until onions are translucent, then whisk in flour, salt, black pepper, thyme, chicken broth, and half-and-half. Simmer until thick, about 10 minutes. Adjust seasoning to taste.
Prepare for Baking
- Preheat oven to 425°F (218°C). Roll out one dough disc, place in pie dish, fill with chicken mixture, top with peas and gravy.
Top the Pie
- Roll out second dough disc and cover the pie. Crimp edges, slice slits for steam, and brush with egg wash.
Bake
- Bake for 32–38 minutes until golden brown. Cover edges with foil if needed. Cool for at least 10 minutes before serving.
Notes
Filling and gravy can be prepared 1 day in advance. The pie crust can be made ahead of time and stored. Leftovers keep well in the refrigerator for up to 5 days.
Nutrition
Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 30mgIron: 2mg
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