Description
Classic Chicken Pot Pie features a flaky pie crust filled with a savory mixture of shredded chicken, potatoes, carrots, celery, peas, and herbs in a creamy thickened broth. This comforting, home-style dish is perfect for family dinners 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 crust dough according to your recipe or use store-bought. Form the dough into a disc and chill in the refrigerator for at least 2 hours or overnight if possible.
- Prep the Filling Ingredients: Preheat the oven to 375°F. In a small bowl, whisk together the milk and cornstarch until smooth and set aside. Place the 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, heat the butter and olive oil over medium-high heat. Add onions, carrots, and celery; sauté until the onions are softened, about 8 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- 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 gradually stir in the chicken broth, whisking to combine. Whisk in the milk and cornstarch mixture again to recombine. Add chicken bouillon and all the dried herbs and spices. Bring to a simmer, whisking constantly, and cook until the sauce thickens to your desired consistency.
- Combine Filling: Remove from heat and stir in the shredded chicken, microwaved potatoes, and frozen peas. Adjust seasoning with salt and pepper, and adjust sauce consistency with extra broth or milk if needed. Transfer the filling to a 9-inch deep pie pan.
- Roll Out Pie Crust: On a lightly floured surface or parchment paper, roll out the chilled dough into an 11- to 12-inch circle. Carefully place it over the filling in the pie pan. Fold overhanging dough back over itself to create a thick crust, and flute or crimp the edges with a fork.
- Add Steam Vents and Egg Wash: Cut 6-8 slits into the top crust to allow steam to escape. Lightly brush the top of the crust with the egg wash, avoiding the edges to prevent over-browning.
- Bake the Pot Pie: Place the pie in the preheated oven and bake at 375°F for 55 minutes or until the crust is golden brown. If edges brown too quickly, cover them with foil or a pie crust shield. If the crust puffs excessively, cut an additional slit.
- Cool and Serve: Let the pot pie cool for 5-10 minutes before slicing and serving.
Notes
- Chicken bouillon adds deep savory flavor; use powder, cubes, or base directly in filling without pre-dissolving.
- The filling, pie dough, or assembled pie can be made ahead and refrigerated for up to 2 days; reheat before baking or serving.
- Reheat leftover pot pie in the oven at 300°F covered with foil for 20-30 minutes, or in the air fryer at 365°F for 5 minutes per portion for best texture.
- For freezing, wrap pie dough tightly and freeze for up to 3 months; thaw overnight in refrigerator before use.
- If pie crust edges brown too fast, protect with foil or use a crust shield during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
