Chicken Pot Pie Recipe

Prepare chicken

Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy skillet or Dutch oven set over medium-high heat, add 1 tablespoon of butter. When it foams, add the chicken in a single layer and sear until lightly golden on the outside but not cooked through, about 3 minutes per side. Remove chicken to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add remaining 2 tablespoons butter to the same pan. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.

Cook potatoes

Add the diced potatoes to the pan and cook 3–4 minutes, stirring, so they begin to soften and pick up flavor from the vegetables.

Make roux and simmer

Sprinkle 1 tablespoon flour evenly over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Slowly pour in 1 cup chicken stock while stirring to prevent lumps, then add remaining 1 cup chicken stock. Scrape up any browned bits from the bottom of the pan. Add the bay leaf and thyme. Return the seared chicken and any accumulated juices to the pan. Bring mixture to a gentle simmer, reduce heat to medium-low, and simmer until the potatoes are tender and chicken is cooked through, about 10–12 minutes.

Finish filling

Stir in 1 cup milk and let the filling thicken slightly over low heat for 2–3 minutes. If the filling becomes too thick, add up to 2 tablespoons more stock or milk to reach a spoonable but saucy consistency. Stir in chopped parsley, taste, and adjust seasoning with up to 1/4 tsp additional salt and a pinch more pepper if needed. Remove and discard the bay leaf. Let the filling cool 10–15 minutes while you prepare the pastry—this prevents a soggy bottom and makes assembling easier.

Preheat and prepare dish

Preheat the oven to 400°F (200°C). If using a bottom crust, lightly butter or spray a 9-inch pie dish or an equivalent shallow baking dish. Roll out the bottom crust and press into the dish, crimping edges as desired. If using only a top crust over a shallow baking dish, skip fitting a bottom crust and place filling directly in a buttered dish.

Fill the pie

Spoon the cooled filling into the prepared pie dish and spread evenly, leaving about 1/2" space at the edges for sealing.

Top and seal

Place the top crust (or puff pastry) over the filling. Trim excess and pinch or crimp the edges to seal. Cut 3–4 small vents in the center to allow steam to escape. If desired, cut decorative slits or leaves from extra pastry.

Egg wash and dock

Whisk the egg with 1 tsp cold water and brush evenly over the top crust. This gives a golden sheen. If using flaky or coarse salt, very lightly sprinkle 1/4–1/2 tsp over the crust now.

Bake

Place the assembled pie on a baking sheet to catch any drips and bake in the preheated oven for 30–40 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents. If the crust darkens too quickly, tent loosely with foil for the final 10–15 minutes.

Rest

Remove the pie from the oven and let it rest 10–15 minutes to set the filling before slicing. This helps the gravy thicken slightly and makes cleaner slices.

Slice and serve the pot pie warm. Sprinkle with the remaining chopped parsley and, if desired, a final pinch of flaky sea salt. Leftovers can be refrigerated in an airtight container for up to 3 days.