Chicken Pot Pie Recipe

Cook and prepare vegetables

Preheat oven to 400°F (200°C). If you haven't cooked the chicken yet, poach two medium chicken breasts in simmering salted water for 12–15 minutes until internal temperature reaches 165°F, then cool and dice. Heat a large ovenproof skillet or Dutch oven over medium heat and add 2 tablespoons of butter. Add the diced carrots and celery and cook, stirring occasionally, until they begin to soften, about 6–8 minutes. Add the chopped onion and a pinch of salt and cook until translucent, about 4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Make the roux

Push the vegetables to the side, add the remaining 4 tablespoons of butter to the pan and allow to melt. Sprinkle the 1 cup of all-purpose flour over the vegetables and butter, stirring constantly to combine and cook for 2–3 minutes. The mixture should bubble but not brown — this cooks the raw flour taste and creates a roux to thicken the sauce.

Add liquids and thicken

Gradually whisk in 2 cups of chicken broth, scraping up any browned bits from the bottom of the pan, then whisk in 1 cup of whole milk or cream until smooth. Bring the mixture to a gentle simmer and cook, stirring frequently, until the sauce thickens to a gravy consistency, about 4–6 minutes.

Combine chicken and vegetables

Stir in the diced cooked chicken, 1 cup diced carrots (if additional), 1 cup frozen peas, 1 cup frozen corn (if using) and the fresh thyme and parsley. Season with 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon Worcestershire sauce (optional). Taste and adjust seasoning. Remove from heat.

Prepare pastry

Lightly flour a work surface with the 1 tablespoon flour. If using refrigerated pie crusts, unroll them and gently reshape if needed. If using a single crust, roll out to a 12-inch circle to cover a 9-inch pie dish with overhang. Transfer one crust to a 9-inch pie dish (if using bottom crust) or keep both for top and bottom. If you plan a pot-pie in a skillet, fit one crust into the skillet with edges hanging over.

Fill and top

Spoon the warm chicken-and-vegetable filling into the prepared pie crust, spreading it evenly. If using a top crust, place the second crust over the filling; trim excess dough leaving a 1/2-inch overhang, then crimp edges to seal. Cut several slits in the top crust to vent steam. For individual pot pies, cut rounds of dough slightly larger than the rim and press to seal.

Egg wash and finish

Beat the large egg with 1 teaspoon cold water to make an egg wash. Brush the top crust lightly with the egg wash for a golden finish and sprinkle the optional 1/4 teaspoon flaky salt. If desired, brush edges as well for better browning.

Bake

Place the assembled pie on a baking sheet to catch any spills. Bake in the preheated 400°F (200°C) oven for 25–35 minutes, until the crust is golden brown and filling is bubbling at the vents. If the crust browns too quickly, cover the edges with foil after 15–20 minutes.

Rest and serve

Remove the pie from the oven and let it rest for 10–15 minutes to allow the filling to set. Slice and serve warm. Garnish with additional chopped parsley if desired.