Description
Classic Chicken Pot Pie features a buttery pie crust filled with a savory mix of shredded chicken, tender vegetables, and a creamy homemade sauce. This comforting dish is perfect for family dinners and is made from scratch using a flaky pie dough and flavorful filling.
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, chopped 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 your pie crust dough following your favorite recipe or use a store-bought crust. Chill the dough for at least 2 hours, preferably overnight, to ensure it’s firm and easy to handle.
- Prep Ingredients and Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Whisk together the milk and cornstarch in a small bowl and set aside.
- Cook the Potatoes: Place the chopped Yukon gold potatoes and 1/4 cup water in a microwave-safe covered bowl. Microwave for 6 minutes or until the potatoes are fork-tender. Drain and set aside.
- Sauté Vegetables: In a large saucepan or Dutch oven, melt the butter with olive oil over medium-high heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until onions are softened, about 8 minutes. Add minced garlic and sauté for 30 seconds.
- Add Flour and Cook: Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste. The mixture will become thick.
- Add Broth and Seasonings: Lower heat to medium-low. Gradually whisk in the chicken broth, milk/cornstarch mixture (whisk again before adding), chicken bouillon, and all spices: parsley, oregano, thyme, salt, sage, rosemary, and pepper.
- Simmer and Thicken: Bring the mixture to a simmer, whisking constantly. Continue simmering until the sauce thickens to desired consistency. Adjust by adding more broth or milk if too thick, or simmer longer if too thin.
- Combine Filling: Remove from heat. Stir in shredded chicken, cooked and drained potatoes, and frozen peas. Season with additional salt and pepper if needed. Transfer the filling evenly into a 9-inch pie pan that is 1 1/2 to 2 inches deep.
- Roll Out Pastry: On lightly floured parchment paper, roll out chilled pie dough to an 11 or 12-inch circle. Carefully transfer the dough over the filling, then peel back parchment paper.
- Form Crust Edges: Fold the excess dough back over itself to create a thick outer crust. Flute or crimp edges decoratively. Cut 6 to 8 steam vents into the top crust.
- Apply Egg Wash: Lightly brush the egg wash over the top crust, avoiding the folded edges to prevent over-browning.
- Bake the Pot Pie: Place the pie in the preheated oven and bake for 55 minutes or until the crust is golden brown. Monitor crust edges and cover with foil or a pie crust shield if they brown too quickly. Add extra slits if the crust puffs up unevenly.
- Cool and Serve: Remove from oven and let the pot pie cool for 10 minutes before slicing and serving. Enjoy your comforting homemade chicken pot pie!
Notes
- Chicken bouillon adds deep, savory flavor to the gravy; you can use bouillon powder, cubes, or base without dissolving it first.
- The pie dough and filling can both be made ahead; dough chills up to 5 days refrigerated or 3 months frozen (thaw overnight in fridge), filling keeps 48 hours refrigerated.
- For reheating leftovers, you can microwave individual slices for 90 seconds plus intervals or reheat in an air fryer at 365°F for 5 minutes, or in an oven covered with foil at 300°F for 20-30 minutes.
- Use Yukon gold potatoes for creamy texture; if microwaving potatoes isn’t preferred, boiling them until fork tender works as well.
- Watch crust edges during baking carefully; shielding prevents over-browning while allowing the center to bake thoroughly.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
