Description
Classic Chicken Pot Pie features a flaky homemade pie crust filled with a savory mixture of shredded chicken, tender potatoes, carrots, celery, peas, and a creamy, herb-infused sauce. This comforting dish is perfect for a hearty family meal 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 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
- 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 pepper
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie dough according to your recipe or use store-bought crust. Chill the dough for at least 2 hours or overnight for best results.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking.
- Prepare Milk Mixture: Whisk together the milk and cornstarch in a small bowl and set aside.
- Microwave Potatoes: Place chopped potatoes with 1/4 cup water in a microwave-safe bowl with a lid. Microwave covered for 6 minutes until fork tender, then drain and set aside.
- Sauté Vegetables: In a large braiser, saucepan, or Dutch oven, heat butter and olive oil over medium-high heat. Add onions, carrots, celery and sauté until onions soften, about 6-8 minutes. Add garlic and cook for 30 seconds.
- Add Flour: Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to form a thick roux.
- Add Liquids and Seasonings: Lower heat to low and gradually stir in chicken broth, milk-cornstarch mixture (re-whisk before adding), chicken bouillon, parsley, oregano, thyme, salt, sage, rosemary, and pepper.
- Simmer and Thicken: Bring mixture to a gentle simmer, whisking constantly. Simmer until the sauce thickens to desired consistency, adjusting with extra broth or milk if too thick or thin.
- Combine Filling: Remove from heat, stir in shredded chicken, microwaved potatoes, and frozen peas. Season with additional salt and pepper as needed. Transfer filling to a 9-inch pie pan about 1 1/2 to 2 inches deep.
- Roll Out Pie Dough: On lightly floured parchment paper, roll chilled dough into an 11-12 inch circle. Carefully transfer dough over the filling and peel away parchment paper.
- Form and Decorate Crust: Fold overhanging dough over itself to form a thick edge. Flute or crimp edges with a fork. Cut 6-8 slits on top for steam to escape. Brush egg wash over the top crust, avoiding edges.
- Bake: Place the pie in the preheated oven and bake for 55 minutes or until crust is golden brown. Cover edges with foil if they brown too quickly. Add extra slits if crust puffs up.
- Cool and Serve: Let the pie cool 5-10 minutes to set before slicing and serving.
Notes
- Chicken bouillon adds savory depth; use powder, cubes, or base directly in filling without dissolving first.
- Make ahead: pie dough can be made up to 5 days ahead refrigerated or 3 months frozen; filling can be made and refrigerated 48 hours ahead.
- Reheat in microwave (individual portions, 90 seconds plus intervals), air fryer (365°F for 5 minutes), or oven (covered with foil at 300°F for 20-30 minutes).
- If pie crust browns too fast, protect edges with foil or a pie shield during baking.
- For thinner sauce consistency, add more broth or milk; for thicker, simmer longer before assembling.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
