Description
Classic Chicken Pot Pie features a flaky pie crust filled with a creamy mixture of shredded chicken, tender vegetables, and savory herbs, baked to golden perfection. This comforting dish is perfect for a hearty dinner 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 black pepper
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie dough recipe or use store-bought crust. Chill the dough for at least 2 hours or preferably overnight up to 5 days before rolling it out.
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the pot pie.
- Prepare Milk and Cornstarch Mixture: Whisk together 1/2 cup milk and 1 1/2 teaspoons cornstarch; set aside for thickening the filling.
- Microwave Potatoes: Place peeled and chopped potatoes with 1/4 cup water in a microwave-safe covered bowl; microwave on high for 6 minutes or until fork tender. Drain and set aside.
- Sauté Vegetables: In a large saucepan or Dutch oven, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add chopped onions, sliced carrots, and celery and sauté until onions soften, about 6-8 minutes. Add minced garlic and sauté for 30 seconds.
- Add Flour: Sprinkle 1/3 cup all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a thick roux.
- Add Broth and Seasonings: Lower heat to low. Gradually stir in 3 cups chicken broth, the milk-cornstarch mixture (whisk before adding), 1 1/2 teaspoons chicken bouillon, and herbs and spices: parsley, oregano, thyme, salt, rubbed sage, rosemary, and pepper.
- Simmer and Thicken: Bring the mixture to a gentle simmer, whisking constantly. Continue to simmer until the sauce thickens to desired consistency; about 5-10 minutes. Adjust by adding broth or milk if too thick or simmer longer if too thin.
- Combine Filling: Remove from heat and stir in the shredded chicken, microwaved potatoes, and frozen peas. Season with salt and pepper to taste.
- Assemble Pie: Transfer the filling into a 9-inch deep-dish pie pan (1 1/2 to 2 inches deep).
- Roll Out Dough: On lightly floured parchment paper, roll out chilled dough into an 11-12 inch circle. Carefully place over the filling and peel back parchment paper.
- Form and Decorate Crust: Fold overhanging dough edges back over themselves to create a thick crust. Flute or crimp edges. Cut 6-8 slits in the top crust for steam to escape. Brush the top crust with egg wash, avoiding fluted edges.
- Bake: Place pie in the preheated 375°F oven and bake 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 extra slits if crust puffs unevenly.
- Cool and Serve: Remove the pot pie from the oven and allow it to cool for 5-10 minutes before slicing and serving. Enjoy!
Notes
- Chicken bouillon adds savory depth; use powder, cubes, or base without dissolving first.
- The filling can be made up to 48 hours ahead and reheated with a splash of milk added to loosen.
- Pie dough can be refrigerated for up to 5 days or frozen for 3 months; thaw overnight before use.
- To store leftovers, cool pot pie and refrigerate covered up to 5 days.
- Reheat individual portions in microwave for 90 seconds plus 15-second increments or in air fryer at 365°F for 5 minutes.
- Oven reheating: cover pie with foil and bake at 300°F for 20-30 minutes until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
