Chicken Pot Pie Recipe
This Chicken Pot Pie Recipe provides a comforting meal perfect for cold weather with a flaky double crust.
Equipment
- 9-inch pie dish
- large pot
- Large skillet
- pastry brush
- whisk
- Rolling Pin
Ingredients
Crust
- 1 recipe homemade pie crust or all butter pie crust Makes 2 crusts, 1 for bottom and 1 for top.
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
- 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 *
- 1 cup frozen peas
- 1 large egg Beaten with 1 Tablespoon (15ml) milk
- optional sprigs of fresh thyme For garnish
Instructions
Preparation
- The crust: Prepare either pie crust recipe through step 5, including chilling for at least 2 hours.
- In a large pot, combine chicken, carrots, and celery with enough water to cover and place over medium-high heat. Boil for 10 minutes, then drain and set aside.
- In a large skillet over medium heat, combine the butter, onions, and garlic, cooking until translucent. Add the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook until thick, about 10 minutes.
- Preheat oven to 425°F (218°C).
- On a floured surface, roll out one crust and place it in a 9-inch pie dish. Trim the excess.
- Spoon the chicken and vegetable mixture into the crust, scatter peas, and pour the gravy over.
- Roll out the second half of pie crust and cover the pie. Trim and crimp the edges, slice slits on top for steam.
- Brush the crust with egg wash.
- Bake for 32–38 minutes until golden brown, covering edges if browning too quickly.
- Cool for at least 10 minutes before serving.
Notes
The filling and gravy can be made a day in advance. Pie crust can be prepared ahead of time and refrigerated for 5 days or frozen for 3 months. Leftovers keep well and can be reheated.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 16gSaturated Fat: 8gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 720mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 6mgCalcium: 30mgIron: 2mg
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