Chicken Pot Pie Recipe
Delicious Chicken Pot Pie Recipe featuring tender chicken, vegetables, and a flaky crust, perfect comfort food for any occasion.
Equipment
- 9-inch pie dish
- large pot
- Skillet
- Whisk
- Rolling Pin
- pastry brush
Ingredients
Pie Crust
- 1 recipe Homemade Pie Crust or All Butter Pie Crust Both make 2 crusts.
Filling
- 1 pound skinless boneless chicken breast or thighs cubed
- 1 cup sliced carrots about 2 carrots
- ½ cup sliced celery
- 5 tablespoon unsalted butter about 71g
- ⅓ cup chopped yellow onion ½ of a small onion
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and ¾ cups chicken broth/stock reduced sodium recommended
- ⅔ cup half-and-half can substitute with half heavy cream and half whole milk
- 1 cup frozen peas
- 1 large egg beaten with 1 Tablespoon (15ml) milk for egg wash
- fresh thyme for garnish (optional)
Instructions
Preparation
- Prepare either pie crust recipe through step 5, including chilling for at least 2 hours.
- In a large pot, combine chicken, carrots, and celery. Add enough water to cover, place over medium-high heat, bring to a boil, then boil for 10 minutes. Remove from heat, drain, and set aside.
- In a large skillet over medium heat, combine butter, onions, and garlic. Cook until onions are translucent and butter is lightly browning.
- Whisk in flour, salt, black pepper, thyme, chicken broth, and half-and-half. Simmer over medium-low heat until thick, about 10 minutes.
- Preheat oven to 425°F (218°C).
- Roll out one disc of chilled dough to about 12 inches in diameter and place in a 9-inch pie dish, tucking it in.
- Spoon the chicken and vegetable mixture into the crust, add peas, then pour the gravy over top.
- Roll out the second disc of dough and cover the pie, crimping the edges. Cut slits to allow steam to escape and brush with egg wash.
- Bake for 32–38 minutes until the crust is golden brown, covering edges with foil if necessary.
- Cool for at least 10 minutes before serving. Leftovers keep well in the refrigerator for up to 5 days.
Notes
Make ahead: Filling and gravy can be prepared a day in advance. Pie crust dough can be prepared and stored in the fridge for 5 days or frozen for 3 months. Unbaked or baked pot pie can freeze for 2-3 months.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 25gProtein: 20gFat: 25gSaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 120IUVitamin C: 10mgCalcium: 4mgIron: 15mg
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