Chicken Pot Pie
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Classic Chicken Pot Pie is the answer to all your comfort food cravings. Golden pie crusts are filled with flavorful chicken, sauteed veggies in a buttery, creamy base, then baked until warm and bubbling! It’s perfect for a cozy weeknight dinner with the family.
This dish is really an all in one but if you’re looking to round out your meal, try pairing with a light salad like our Tomato Avocado Salad and a side of Roasted Brussel Sprouts and Sweet Potatoes.
Chicken Pot Pie
This isn’t your mom’s or Marie Callender’s Chicken Pot Pie, but it might just be your grandmother’s. Today, we’re making this recipe from scratch right down to the buttery pie crusts!
Our recipe uses freshly diced onion, sliced carrots, chopped celery, and shredded chicken in a creamy, buttery base and seasoned to perfection. Roll out a couple of pie crusts, assemble, and bake until golden brown. Talk about a supreme comfort dish. Hearty, warm, and so satisfying, it’s a classic for a reason!
How To Make Chicken Pot Pie
- Preheat your oven to 425°F and line a baking sheet with aluminum foil. Set aside.
- Heat a large pan or a Dutch oven over low-medium heat. Add the butter, diced onion, sliced carrots, and chopped celery. Cook for 5-7 minutes or until the vegetables begin to soften. Add the minced garlic and cook for an additional 30 seconds just until fragrant, careful not to burn.
- Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour in the chicken broth and heavy cream. Increase the heat to medium and stir to remove any lumps.
- Add the salt, garlic powder, dried thyme, and pepper and continue cooking until the liquid begins to resemble a thick sauce.
- Stir in the cooked chicken and frozen peas until combined. Remove the pot from heat and set aside.
- Prepare one of the pie crusts by rolling it out onto a lightly floured surface. The crust should be around 12 inches in diameter. Then transfer it to an ungreased 9-inch deep dish pie plate.
- Now scoop the prepared filling into the crust. Roll out your second pie crust to about 10 inches in diameter and lay it over the top of the filling. Fold the excess dough from the bottom crust up over the top crust and crimp shut. Use a knife to cut slits in the top crust to let out steam.
- For that perfectly golden brown crust you’ll want to make an egg wash. Whisk together one egg and one tablespoon of water. Use a pastry brush to apply the egg wash in a thin layer over the pie crust.
- Transfer the pot pie to the prepared baking sheet and bake for 30-35 minutes or until the top is golden brown. If the pot pie begins to brown too quickly, cover it with a foil tent to prevent burning.
- Allow the chicken pot pie to cool for 15-20 minutes before serving. Enjoy!
Chicken Pot Pie Tips and Variations
- Leftover turkey or rotisserie chicken can be used to save time and use up excess leftover meat.
- Switch up your pie crust and use puff pastry instead for a truly unique texture and great flavor.
- For even more veggies, add frozen (or fresh) corn along with the frozen peas. Some even like to add small cubes of potatoes or chopped mushrooms as well. To save time you could use a can of Veg-all as well.
- Paprika adds a hint of smoky flavor and spice that compliments the rest of the seasonings.
- Fresh parsley or even shredded cheese can also be added to the filling or used as a garnish before serving.
Storage and Reheating
Storage: Store leftover chicken pot pie in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze this fully cooked and cooled pot pie for up to 3 months in a freezer safe container. Thaw before reheating.
Reheating: Reheat in the microwave or in the oven until warmed through.
More Classic Comfort Food Recipes:
Ingredients
- 5 tablespoons unsalted butter
- 1 cup white onion, diced
- 1 cup carrots, peeled and thinly sliced
- ½ cup celery, finely chopped
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 2 teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon thyme, dried
- ¼ teaspoon ground black pepper
- 4 cups chicken, cooked, cubed or shredded
- 12 ounces peas, frozen
- 2 pie crusts, (9-inch)
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425°F, and line a baking sheet with aluminum foil. Set aside.
- Heat a large pan or Dutch oven over low-medium heat. Add the butter, onion, carrots, and celery. Cook for 5-7 minutes or until the vegetables begin to soften. Add the garlic, and cook for an additional 30 seconds just until fragrant.5 tablespoons unsalted butter1 cup white onion1 cup carrots½ cup celery2 garlic cloves
- Sprinkle in the flour, and cook for 2-3 minutes. Then, pour in the chicken broth and heavy cream. Increase the heat to medium, and stir to remove any lumps.⅓ cup all-purpose flour2 cups low-sodium chicken broth½ cup heavy cream
- Add the salt, garlic powder, dried thyme, and pepper. Continue cooking until the liquid begins to resemble a thick sauce.2 teaspoons salt½ teaspoon garlic powder½ teaspoon thyme¼ teaspoon ground black pepper
- Stir in the chicken and frozen peas until combined. Remove from heat, and set aside.4 cups chicken12 ounces peas
- Prepare one of the pie crusts by rolling it out onto a lightly floured surface, then transferring it to an ungreased 9-inch deep dish pie plate. The crust should be around 12 inches in diameter.2 pie crusts
- Carefully scoop the filling into the crust. Roll out the second pie crust to about 10 inches in diameter, and lay it over the top of the filling. Fold the excess dough from the bottom crust up over the top crust and crimp shut. Use a sharp knife to cut slits in the top crust.
- Make an egg wash by whisking together the egg and 1 tablespoon of water. Use a pastry brush to apply the egg wash to the pie crust.1 large egg1 tablespoon water
- Transfer the pot pie to the prepared baking sheet, and bake for 30-35 minutes or until the top is golden brown. If the pot pie begins to brown too quickly, cover it with a foil tent.
- Allow the pot pie to cool for 15-20 minutes before serving. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pot pie. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition
Serving: 1sliceCalories: 249kcalCarbohydrates: 14gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 76mgSodium: 683mgPotassium: 318mgFiber: 3gSugar: 2gVitamin A: 7252IUVitamin C: 8mgCalcium: 48mgIron: 1mg