Description
This classic Chicken Pot Pie recipe features a creamy chicken and vegetable filling nestled inside a crisp, flaky double pie crust. Perfectly balanced with fresh thyme and a velvety sauce, it delivers comforting, hearty flavors ideal for a family meal. The pot pie can be made ahead and is freezer-friendly, making it convenient to enjoy anytime.
Ingredients
Scale
Filling
- ¼ cup unsalted butter (56g)
- 1 cup chopped yellow onion (about ½ onion) (120g)
- 1 cup thinly sliced carrots (about 2 carrots) (100g)
- ½ cup chopped celery (about 1 stalk) (50g)
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour (40g)
- 1¾ cup warm chicken broth (420mL)
- ½ cup warm heavy cream (120mL)
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked, shredded chicken (400g)
- 1 cup frozen green peas (170g)
Assembly & Topping
- Heavy cream, for brushing
- 2 pie crusts (homemade or store-bought)
Instructions
- Cook the vegetables: In a large skillet, melt the butter over medium-high heat. Add the chopped onion, sliced carrots, celery, and minced garlic. Cook for about 5 minutes, stirring frequently, until the carrots start to soften.
- Add the flour: Stir in the all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux that will thicken the filling.
- Make the sauce: While continuously stirring, slowly pour in the warm chicken broth and warm heavy cream. Add the chopped fresh thyme, kosher salt, and ground black pepper. Reduce heat to low and bring the mixture to a simmer. Cook for about 5 minutes until the sauce thickens.
- Combine filling ingredients: Stir in the cooked, shredded chicken and frozen green peas. Remove from heat and transfer the filling to a bowl to cool for 20 minutes. Cooling helps the filling set for easier assembly.
- Preheat and prepare crust: Preheat the oven to 425°F (220°C). On a lightly floured surface, roll one pie crust into a 12-inch circle. Transfer it to a deep 9-inch pie pan, pressing it into the bottom and sides. Allow the excess crust to hang over the edge.
- Fill the pie crust: Pour the cooled filling mixture evenly into the pie crust in the pan.
- Top the pot pie: Roll out the second pie crust into an 11-inch circle and place it over the filling. Trim both crusts within 1 inch of the pan edge. Fold the excess edge under itself and crimp to seal. Brush the surface with heavy cream and cut several slits to vent steam during baking. Place the pie on a rimmed baking sheet to catch any drips.
- Bake the pot pie: Bake at 425°F (220°C) for 20 minutes. Then lower the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Cool and serve: Let the pot pie cool for about 20 minutes before slicing. Optionally, sprinkle with flaked salt, pepper, and garnish with fresh thyme before serving.
Notes
- This Chicken Pot Pie recipe features a creamy chicken filling baked inside a flaky double crust for a comforting meal.
- It can be made ahead and frozen, making it convenient for meal prep.
- Use homemade or good quality store-bought pie crusts for best results.
- Make sure to cool the filling before assembling to prevent soggy crust.
- Using a rimmed baking sheet under the pie helps catch any bubbling filling spills.
Nutrition
- Serving Size: 1 serving
- Calories: 584 kcal
- Sugar: 5 g
- Sodium: 957 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 97 mg
