Description
Classic Chicken Pot Pie features a flaky, golden pie crust filled with a creamy mixture of shredded chicken, vegetables, and herbs. This comforting main course 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, chopped 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 recipe through making the dough into a disc and chilling. Chill the dough for at least 2 hours, preferably overnight up to 5 days.
- Preheat Oven and Prepare Milk Slurry: Preheat your oven to 375°F. Whisk together the 1/2 cup milk and 1 1/2 teaspoons cornstarch in a small bowl and set aside.
- Microwave Potatoes: Place the chopped potatoes and 1/4 cup water in a microwave-safe bowl with a lid. Cover and microwave for 6 minutes until fork tender. Drain and set aside.
- Cook Vegetables: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large braiser or saucepan over medium-high heat. Add chopped onions, carrots, and celery, saute for 6-8 minutes until onions soften. Add minced garlic and cook for 30 seconds more.
- Add Flour: Sprinkle 1/3 cup flour over the vegetables and cook for 2 minutes, stirring constantly to form a thick paste.
- Add Broth and Seasonings: Reduce heat to low and stir in 3 cups chicken broth, whisk in milk and cornstarch mixture, then add chicken bouillon, parsley, oregano, thyme, salt, rubbed sage, rosemary, and pepper.
- Simmer and Thicken Sauce: Bring the mixture to a simmer while whisking constantly. Allow it to thicken to desired consistency, noting it will be thinner than final. Adjust by simmering longer for thicker sauce or adding broth/milk for thinner consistency.
- Combine Filling: Remove from heat and stir in shredded chicken, drained potatoes, and frozen peas. Adjust seasoning with salt and pepper as needed. Transfer filling to a 9-inch, 1 1/2 to 2-inch deep pie pan.
- Roll Out Dough: Roll the chilled dough on lightly floured parchment paper into an 11 to 12-inch circle. Carefully transfer the dough over the filling, then peel back the parchment.
- Form Crust Edges and Vent: Fold overhanging dough back over itself to create a thick crust and flute or crimp edges. Cut 6-8 slits in the top crust to allow steam to escape. Brush the top crust lightly with egg wash, avoiding the edges.
- Bake the Pot Pie: Bake the pie at 375°F for 55 minutes or until the crust is golden brown. Cover edges with foil if they brown too quickly. Add extra slits if crust puffs.
- Cool and Serve: Allow the pot pie to cool for 5-10 minutes before serving to set the filling.
Notes
- Chicken bouillon enhances the gravy's flavor and can be added directly without dissolving first.
- Make ahead: the filling can be prepared and refrigerated for up to 48 hours; reheat with a splash of milk before assembling and baking.
- The pie dough can be refrigerated for 5 days or frozen for up to 3 months; thaw in the refrigerator overnight before use.
- To store leftover pie, cool completely and refrigerate up to 5 days.
- Reheat individual slices in microwave for 90 seconds plus increments of 15 seconds as needed, or air fry at 365°F for 5 minutes. Oven reheating is also possible at 300°F covered with foil for 20-30 minutes.
- If crust edges brown too fast during baking, use foil or a pie shield to protect them.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
