Description
A comforting classic chicken pot pie featuring a flaky pie crust filled with tender shredded chicken, hearty vegetables, and a creamy savory sauce, baked to golden perfection. Perfect for a satisfying family meal.
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 black 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, preferably overnight up to 5 days to ensure it is firm and easy to work with.
- Prep the Filling Ingredients: Preheat oven to 375°F. In a small bowl, whisk together milk and cornstarch until smooth and set aside. Place chopped potatoes in a microwave-safe bowl with 1/4 cup water, cover, and microwave for 6 minutes or until fork-tender. Drain and set aside.
- Cook the Vegetables: In a large braiser, saucepan, or Dutch oven over medium-high heat, melt butter and olive oil together. Add chopped onions, carrots, and celery; sauté for 6-8 minutes until onions soften. Stir in minced garlic and cook for an additional 30 seconds.
- Make the Sauce: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux. Reduce heat to low and slowly whisk in chicken broth, the milk-cornstarch mixture (whisk again before adding), chicken bouillon, and all the dried herbs and spices.
- Thicken the Sauce: Bring the mixture to a simmer, whisking frequently, and continue to simmer until thickened to your desired consistency. Adjust thickness if needed by adding more liquid or simmering longer.
- Combine Filling: Remove from heat and stir in shredded chicken, cooked potatoes, and frozen peas. Season with salt and pepper to taste, and adjust sauce consistency if necessary. Transfer the filling to a 9-inch, 1 1/2 to 2-inch deep pie pan.
- Prepare the Top Crust: Roll out the chilled dough on lightly floured parchment paper into an 11 or 12-inch circle. Carefully transfer the dough over the filling, peeling back the parchment paper.
- Form and Flute Edges: Fold the excess dough over itself to create a thick crust edge. Flute or crimp edges with a fork. Cut 6-8 slits in the top crust to allow steam to escape. Lightly brush the top crust with egg wash, avoiding the edges.
- Bake the Pot Pie: Place the pie on a baking sheet and bake in the preheated oven for 55 minutes or until the crust is golden brown. If edges brown too quickly, cover them with foil or a pie crust shield. Add additional slits to vent steam if crust puffs up unevenly.
- Cool and Serve: Remove from oven and let cool for 5-10 minutes before slicing. Serve warm and enjoy your classic chicken pot pie.
Notes
- Chicken bouillon adds depth and savory complexity to the gravy. Use powder, cubes, or base without pre-dissolving.
- The filling can be made and refrigerated up to 48 hours ahead; reheat gently with extra milk if needed before assembling the pie.
- The pie dough can be refrigerated for 5 days or frozen for 3 months; thaw overnight in the fridge before use.
- To store leftovers, cover and refrigerate for up to 5 days.
- Reheat individual slices in the microwave (start with 90 seconds, then 15-second increments), air fryer at 365°F for 5 minutes, or oven covered with foil at 300°F for 20-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
