Description
A classic Chicken Pot Pie recipe featuring a flaky homemade pie crust filled with tender chicken, hearty vegetables, and a creamy, flavorful sauce. Perfect for a comforting dinner, this dish combines simple ingredients with easy steps to create a satisfying meal for six.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust (2 discs)
Filling
- 4 cups cooked chicken (shredded or diced)
- 6 tablespoons unsalted butter
- 1 medium onion (1 cup chopped)
- 3 carrots (diced)
- 1 medium potato (peeled and cut into 1/2 inch pieces)
- 2 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 cup frozen peas (do not thaw)
- 1 tablespoon parsley (finely chopped, plus more for garnish)
Finishing
- 1 egg (beaten for egg wash, mixed with 2 tablespoons water)
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 425°F (220°C). Roll one chilled pie crust disk into a 12-inch circle and carefully transfer it into a 9-inch pie dish, gently pressing it to fit the shape.
- Sauté Vegetables and Make Roux: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional minute. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
- Add Seasonings and Liquids: Season the roux with kosher salt, black pepper, and celery seed. Gradually pour in the chicken stock and heavy cream, whisking continuously until the mixture is smooth and thickened, about 6-8 minutes.
- Combine Filling Ingredients: Add shredded chicken, diced carrots, potatoes, and frozen peas directly to the skillet. Stir well to evenly coat all ingredients in the creamy sauce. Pour the filling into the prepared pie crust.
- Top and Seal Pie: Roll out the second pie crust disk into a 10-inch circle and place it over the filling. Trim the edges to leave a small overhang, then fold the excess dough under the bottom crust edge and crimp to seal securely.
- Vent, Glaze and Bake: Cut small slits in the top crust to allow steam to escape. Brush the surface generously with egg wash made by beating one egg with 2 tablespoons water. Bake the pie in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.
Notes
- Use freshly cooked chicken leftovers or rotisserie chicken for convenience.
- Do not thaw the frozen peas before adding to preserve their texture.
- Adjust seasoning according to taste, especially salt and pepper.
- Allow pie to cool for 10-15 minutes before serving to let filling set.
- Pie crust can be purchased pre-made to save time.
