Description
Classic Chicken Pot Pie features a flaky pie crust filled with a rich, creamy mixture of shredded chicken, tender vegetables, and flavorful herbs. This comforting homemade dish combines a buttery crust with a savory, thickened chicken gravy loaded with potatoes, carrots, celery, and peas, perfect for a hearty dinner any time of year.
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 (rotisserie recommended)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups Yukon gold potatoes, peeled and 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 (powder, cubes, or base)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie crust recipe or use a store-bought crust. Chill the dough for at least 2 hours or preferably overnight to ensure it is firm and easy to roll out.
- Prepare the Filling: Preheat your oven to 375°F. In a small bowl, whisk together the milk and cornstarch until well combined and set aside.
- Microwave the Potatoes: Place the peeled, chopped potatoes and 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: Heat the olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Add the chopped onions, carrots, and celery, sautéing until the onions become soft and translucent, about 8 minutes. Add the minced garlic and cook for 30 seconds more.
- Add Flour to Veggies: Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to form a roux, which will thicken the filling.
- Add Liquids and Seasonings: Reduce the heat to low. Gradually whisk in the chicken broth, milk-cornstarch mixture (whisk again before adding), chicken bouillon, and all herbs and spices — parsley, oregano, thyme, salt, sage, rosemary, and black pepper.
- Simmer to Thicken: Bring the mixture to a gentle simmer while whisking constantly. Continue simmering until the sauce thickens to the desired consistency; this may take several minutes. Adjust thickness by adding extra broth or milk for thinner filling or simmer longer to thicken.
- Combine Filling Ingredients: Remove from heat and stir in shredded chicken, drained potatoes, and frozen peas. Taste and adjust seasoning with additional salt and pepper as needed.
- Assemble the Pot Pie: Transfer the filling to a 9-inch deep-dish pie pan. Roll out the chilled pie dough on lightly floured parchment paper into an 11-12 inch circle. Carefully place the dough over the filling, peeling back the parchment paper.
- Seal and Vent Pie: Fold overhanging dough over itself to form a thick crust around the edges. Flute or crimp edges with a fork. Cut 6 to 8 small slits in the top crust to allow steam to escape during baking. Brush the top crust lightly with the egg wash, avoiding brushed edges for even browning.
- Bake the Pot Pie: Bake in the preheated oven at 375°F for 55 minutes or until the crust is golden brown. Check edges during baking and cover with foil or a pie crust shield if they start to brown too fast. If crust bubbles excessively in any spot, cut an additional slit.
- Cool and Serve: Remove the pot pie from the oven and let it cool for 5 to 10 minutes before serving to allow the filling to set slightly.
Notes
- Chicken bouillon adds a savory depth to the gravy. Use powder, cubes, or base without pre-dissolving.
- The filling can be made up to 48 hours in advance and reheated with a splash of milk to adjust consistency.
- Pie dough can be refrigerated for up to 5 days or frozen for 3 months; thaw overnight before use.
- To reheat leftovers, microwave individual portions for 90 seconds then in 15-second increments, or reheat in an air fryer at 365°F for 5 minutes, or in an oven at 300°F for 20-30 minutes covered with foil.
- Protect pie crust edges with foil during baking to prevent burning.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
