Chicken Pot Pie Recipe

Prepare vegetables

Preheat oven to 400°F (200°C). If you haven't shredded chicken, cook and cool chicken first (roast, poach, or use leftovers). Dice carrots and celery small (about 1/4-inch). Finely chop onion.

Sauté aromatics and vegetables

In a large skillet or saucepan over medium heat, melt the 4 tbs butter. Add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Make the roux

Sprinkle the 1 tbs all-purpose flour evenly over the softened vegetables and stir to coat. Cook the flour with the vegetables for 1–2 minutes to remove raw flour taste, stirring constantly.

Add liquids

Slowly pour in the 2 cups chicken stock while whisking or stirring to prevent lumps. Bring the mixture to a gentle simmer, then add the 3 tbs milk (or half-and-half) and the optional 1 tsp Worcestershire sauce if using. Simmer for 3–5 minutes until slightly thickened.

Combine chicken and peas

Stir in the 4 cups shredded/diced cooked chicken and 1 cup frozen peas. Cook for 1–2 minutes until peas are heated through. If the mixture is too thin, simmer a few minutes more; if too thick, add up to 1/4 cup more stock.

Season and finish

Add 1 tbs fresh thyme (or 1 tsp dried), 2 tbs chopped parsley, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning. Remove from heat and let the filling cool slightly while you prepare the crust (about 10 minutes).

Prepare pie dish and bottom crust

Roll out one pie crust (if using refrigerated dough, unroll and let rest for 10 minutes if very stiff). Fit one crust into a 9-inch pie dish, pressing into the edges and trimming any large overhang so there's about 1/2 inch overhang.

Add filling

Spoon the cooled filling into the prepared bottom crust, spreading it evenly. Do not overfill; leave space for the top crust to seal.

Top crust and seal

Place the second crust over the filling. Trim excess dough leaving about 1/2 inch overhang, then fold the bottom and top edges together and crimp (or flute) to seal. Cut 3–4 small slits or a decorative vent in the top crust to allow steam to escape.

Egg wash

In a small bowl, beat the 1 egg with 1 tsp water. Brush the egg wash over the top crust to promote browning.

Bake

Place the pie on a baking sheet to catch any drips and bake in the preheated 400°F (200°C) oven for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 25–30 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.

Rest and serve

Remove the pie from oven and let rest for 15 minutes to set the filling before slicing. Garnish with additional chopped parsley if desired and serve warm.

If using the optional heavy cream instead of milk, add it when you add the milk and reduce simmer time slightly. If using cornstarch to thicken, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and stir it into the simmering filling near the end; cook 1–2 minutes until thickened.