Chicken Pot Pie Recipe: Classic Comfort Food (Print Version)
Chicken Pot Pie is a hearty, savory dish featuring tender chicken and vegetables in a creamy sauce, all topped with a flaky golden crust. A family favorite.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Flaky Embrace
01 -
2 1/2 cups all-purpose flour, plus more for dusting
02 -
1 cup (2 sticks) unsalted butter, very cold and cubed
03 -
1/2 cup ice water
04 -
1 teaspoon salt
05 -
1 large egg, beaten (for egg wash)
→ Savory Simmer
06 -
1/2 cup (1 stick) unsalted butter
07 -
1/2 cup all-purpose flour
08 -
2 cups chicken broth
09 -
1 cup whole milk
10 -
1/2 cup heavy cream
→ Hearty Harvest
11 -
3 cups cooked chicken, shredded or diced
12 -
1 cup carrots, diced
13 -
1/2 cup celery, diced
14 -
1 cup frozen peas
→ Aromatic Whispers
15 -
1 medium yellow onion, diced
16 -
2 cloves garlic, minced
17 -
1 tablespoon fresh thyme, chopped
18 -
Salt and black pepper to taste
# Instructions:
01 -
Combine 2 1/2 cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup (2 sticks) very cold, cubed unsalted butter until pea-sized. Gradually add 1/2 cup ice water, mixing until just combined. Form into two discs, wrap, and chill for 30 minutes. This is the foundation for The Best Chicken Pot Pie Recipe.
02 -
In a large pot, melt 1/2 cup (1 stick) unsalted butter over medium heat. Add 1 medium yellow onion, 1 cup carrots, and 1/2 cup celery. Sauté for 5-7 minutes until softened. Stir in 2 cloves minced garlic and 1 tablespoon fresh thyme; cook for 1 minute more.
03 -
Sprinkle 1/2 cup all-purpose flour over the sautéed vegetables, stirring for 1 minute to create a roux. Gradually whisk in 2 cups chicken broth, 1 cup whole milk, and 1/2 cup heavy cream until smooth and thickened. Season with salt and black pepper to taste.
04 -
Remove the sauce from heat. Stir in 3 cups cooked chicken, 1 cup frozen peas, and the sautéed vegetables. Mix well to ensure all ingredients are coated in the rich, creamy sauce. This hearty filling is key to The Best Chicken Pot Pie Recipe.
05 -
Preheat oven to 400°F. Roll out one chilled dough disc and fit into a 9-inch pie dish. Pour in the chicken filling. Roll out the second disc, place over the filling, and crimp edges to seal. Cut vents in the top crust. Brush with 1 large beaten egg.
06 -
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil. For the best The Best Chicken Pot Pie Recipe, let it rest for 10-15 minutes before serving to allow the filling to set.
# Notes:
01 -
For extra flavor, roast your chicken with herbs before shredding. Leftover rotisserie chicken works wonderfully too!
02 -
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
Feel free to customize the vegetables! Corn, green beans, or diced potatoes can be excellent additions or substitutions for carrots and peas.
04 -
Serve this comforting pot pie with a simple side salad or some crusty bread to soak up any extra sauce.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Rolling pin
03 -
9-inch pie dish (or 2-quart casserole dish)
04 -
Large skillet or Dutch oven
05 -
Whisk
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 822 kcal
Total Fat: 56 g
Total Carbohydrate: 54 g
Protein: 29 g