Method

Pie Filling

Cook the chicken (if not pre-cooked)

If you don't have cooked chicken: place 2 boneless chicken breasts in a saucepan, cover with water, add 1/2 teaspoon salt, bring to a simmer, then cook gently for 10-12 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, and dice into bite-sized pieces (about 2 cups).

Sauté vegetables

Preheat oven to 400°F (200°C). In a large skillet or saucepan over medium heat, melt 4 tablespoons butter. Add 1 cup finely chopped onion and 1 cup diced carrots. Cook, stirring occasionally, until onions are translucent and carrots start to soften, about 6-8 minutes.

Make roux and add liquids

Sprinkle 1 tablespoon all-purpose flour over the vegetables and cook, stirring, for 1-2 minutes to remove the raw flour taste. Slowly pour in 1 cup chicken stock while whisking to avoid lumps. Then add 1 cup whole milk, continuing to whisk until the mixture is smooth and begins to thicken, 3-5 minutes.

Finish the filling

Stir in the diced cooked chicken (2 cups), 3 tablespoons frozen peas, 1 teaspoon chopped fresh thyme, and 2 tablespoons chopped fresh parsley. Season with 1 teaspoon salt and 1 teaspoon black pepper. If the filling is thinner than you'd like, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce; cook 1-2 minutes until thickened. Taste and adjust seasoning. Remove from heat and let cool slightly (5-10 minutes) while you prepare the crust.

Pastry & Assembly

Prepare pie shell

If using a bottom crust, roll out and fit one pie dough into a 9-inch pie plate, trimming excess so there is about 1/2 inch overhang. If using a single crust and a deep-dish approach, ensure the crust lines the dish evenly.

Fill the pie

Spoon the slightly cooled chicken filling into the prepared pie shell, spreading it evenly. Do not overfill; leave about 1/2 inch of space at the top for the top crust.

Top crust and egg wash

Roll out the top crust and place over the filling. Trim dough, leaving a 1/2-inch overhang, then crimp or flute the edges to seal. Cut 2-4 small vents in the top crust to allow steam to escape. In a small bowl beat 1 large egg with 1 teaspoon water to make an egg wash. Brush the top crust lightly with the egg wash and sprinkle 1/4 teaspoon flaky salt if using.

Bake

Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is deep golden brown and the filling is bubbling at the vents.

Rest and serve

Remove the pie from the oven and let it rest on a wire rack for 15-20 minutes before slicing—this helps the filling set. Garnish with extra chopped parsley if desired. Serve warm.

Mama's Chicken Pot Pie Recipe