Jul 14 2026
Restaurants›Lee's Famous Recipe Chicken›Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Inspired by Lee's Famous Recipe Chicken
Time1h 30m
Serves6

Make Chicken Pot Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

Crust & Finish

Optional for richness

Method

Filling

  1. 1

    Prepare vegetables

    Preheat oven to 400°F (200°C). If you haven't cooked the chicken, poach or roast about 1 to 1.25 lb (to yield ~3 cups) and cool. Dice carrots into small 1/4-1/2-inch pieces and finely dice the onion.

  2. 2

    Cook aromatics and veggies

    In a large, ovenproof skillet or saucepan over medium heat, melt 4 tbs butter. Add the diced onion and carrot with a pinch of salt and cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–8 minutes.

  3. 3

    Make the roux

    Reduce heat to medium-low. Sprinkle 1/2 cup flour over the cooked vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, forming a thick paste (roux). Do not let it brown significantly.

  4. 4

    Add liquids

    Gradually whisk in 2 cups chicken broth, starting with a few tablespoons to loosen the roux, then add the rest while whisking to avoid lumps. Whisk in 1 cup milk (or combination of milk and 1/4 cup cream if using) until the sauce is smooth. Increase heat to medium and bring to a gentle simmer; the sauce will thicken in 3–5 minutes.

  5. 5

    Season and finish filling

    Stir in the shredded chicken, 1 cup thawed peas, 1/2 cup corn (if using), 1 tbs fresh thyme leaves (or 1 tsp dried), 1 tsp salt, 1/2 tsp pepper and 1 tsp Worcestershire sauce if using. Taste and adjust seasoning. Remove from heat. If the filling is too thin, simmer 1–2 minutes more; if too thick, add up to 2 tbs extra milk or broth. Let filling cool slightly while you prepare crust.

Crust & Assembly

  1. 6

    Prepare crust

    Lightly flour a work surface with 1/4 cup flour. If using store-bought dough, unroll one crust for the bottom and one for top. Gently press one crust into a 9-inch pie dish, trimming any excess to leave a 1/2-inch overhang.

  2. 7

    Fill the pie

    Spoon the warm (not piping hot) chicken filling into the prepared pie shell, spreading evenly. Leave about 1/2 inch of space at the rim.

  3. 8

    Top and seal

    Place the second crust over the filling. Trim both crusts so edges are even, fold the bottom edge under the top edge and crimp to seal. Cut 3–4 small slits in the top crust to vent steam. Optional: cut decorative shapes from trimmings and press onto top.

  4. 9

    Egg wash and finish

    Whisk the large egg with 1 tsp cold water to make an egg wash. Brush the top crust lightly with egg wash and sprinkle 1/4 tsp coarse or flaky salt if desired.

Bake & Serve

  1. 10

    Bake

    Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven until the crust is golden brown and filling is bubbling through vents, about 30–40 minutes. If the edges brown too quickly, cover them with foil after 20 minutes.

  2. 11

    Rest and serve

    Remove the pie from oven and let rest 10–15 minutes to set the filling. Slice and serve warm. Leftovers can be refrigerated for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.

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