Chicken Pot Pie Recipe
Chicken, carrots, red potato, green beans, celery, and onion in a rosemary and chicken gravy.
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Ingredients
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Filling
Crust / Assembly
Method
Filling
- 1
Prep and par-cook vegetables
Preheat oven to 400°F (200°C). In a medium saucepan, bring 2 cups of water to a simmer. Add diced red potatoes and carrots and simmer until just tender, about 6–8 minutes. Drain and set aside. In the same pot or a small saucepan, blanch green beans in boiling water for 2–3 minutes until bright green and slightly tender, then transfer to an ice bath or cold water to stop cooking. Drain and set aside.
- 2
- 3
- 4
Make gravy
Gradually whisk in 3 cups chicken broth, adding a little at a time to avoid lumps. Once incorporated, whisk in 1 cup milk. Increase heat to medium and bring mixture to a gentle simmer, stirring frequently, until thickened to a gravy that coats the back of a spoon, about 6–8 minutes. If gravy becomes too thick, add up to 2–4 tablespoons extra broth or milk to reach desired consistency.
- 5
Season and combine
Stir in the chopped rosemary, thyme (if using), salt, and black pepper. Add the cooked chicken, par-cooked carrots and potatoes, blanched green beans, and frozen peas (if using). Stir gently to combine and heat through for 2–3 minutes. Taste and adjust seasoning with more salt or pepper if needed. Remove from heat and let filling cool slightly (5 minutes) so it isn’t piping hot when assembled into the crust.
Crust / Assembly
- 6
Prepare pie dish and bottom crust
Reduce oven temperature to 375°F (190°C). If using a bottom crust, roll out and fit the bottom crust into a 9-inch pie dish, crimping the edges. If using only a top crust, butter or lightly oil the pie dish. Spoon the slightly cooled filling into the prepared pie dish and spread evenly, leaving about 1/2 inch of space at the rim.
- 7
Top crust and sealing
Roll out the top crust and place it over the filling. Trim excess dough leaving about 1/2 inch. Tuck the top crust under the bottom crust edge and crimp to seal (or flute as desired). Cut 3–4 small slits in the top to vent steam; or create a lattice if preferred.
- 8
Egg wash and bake
Beat the egg with 1 tsp water to make an egg wash. Brush the top crust lightly with the egg wash and sprinkle the optional coarse salt. Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 375°F (190°C) oven for 35–45 minutes, until the crust is golden brown and the filling is bubbling through vents. If the crust browns too quickly, cover the edges with foil after 20 minutes.
- 9
Rest and serve
Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes to set the filling. Slice and serve warm. Leftovers can be refrigerated for up to 3–4 days.
