Chicken Pot Pie Recipe

Prepare chicken (if not already cooked)

If using raw chicken, season lightly with salt and pepper and roast or poach until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. Measure 3 cups cooked chicken.

Peel and dice potatoes into 1/2-inch cubes. Place in a pot, cover with cold water, add a pinch of salt, bring to a simmer, and cook until just tender, 6–8 minutes. Drain and set aside.

In a large skillet or Dutch oven over medium heat, melt 4 tbs butter. Add diced onion and carrots and sauté until onions are translucent and carrots begin to soften, about 6–8 minutes.

Stir in 1 cup flour and cook, stirring constantly, for 1–2 minutes to remove raw flour taste and form a roux. The mixture will become pasty and lightly golden.

Gradually whisk in 2 cups chicken stock until smooth, then whisk in 1 cup milk or half-and-half. Bring to a gentle simmer; the sauce will thicken. If too thick, add up to 1/4 cup extra stock or milk to reach a saucy but not runny consistency.

Add cooked chicken, par-cooked potatoes, and 1 cup frozen peas to the sauce. Stir in thyme, 2 tbs chopped parsley, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp Worcestershire sauce if using. Simmer gently 3–4 minutes so flavors meld and peas heat through. Taste and adjust seasoning.

Remove from heat and let filling cool while you roll out crust. The filling should be warm but not hot when placed in pastry to avoid soggy bottom.

Make the dough: In a large bowl, whisk together 2.5 cups flour, 1 tsp salt, and 1 tsp sugar (if using). Add the 12 tbs very cold diced butter and, using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized pieces remain. Work quickly to keep butter cold.

Sprinkle ice water (start with 6 tbs) over the mixture and gently mix with a fork until dough just comes together. If the dough is too dry, add additional 1 tbs cold water at a time. Do not overwork—the dough should still have visible butter bits.

Divide dough into two portions (roughly 66% bottom, 34% top), shape each into a disk, wrap in plastic, and chill at least 30 minutes (or up to 2 days) until firm.

Preheat oven to 400°F (200°C). Lightly flour a work surface and roll the larger dough disk to fit a 9-inch deep-dish pie plate, leaving a slight overhang. Fit dough into the plate and trim to 1/2-inch overhang. Roll the smaller disk into a circle about 10–11 inches for the top crust.

Fill the prepared pie shell with the cooled filling, spreading evenly. Brush the edge of the bottom crust with a little beaten egg wash (optional) to help seal.

Drape the top crust over the filling. Trim excess to leave a 1/2-inch overhang, fold and crimp edges to seal. Cut 3–4 vents in the top crust to release steam (or create a lattice if desired).

Whisk the large egg with 1 tsp cold water to make an egg wash. Brush the top crust lightly with egg wash for deep golden color. If desired, sprinkle a pinch of salt or sugar for extra sheen and flavor.

Place the pie on a baking sheet to catch any drips and bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 25–30 minutes, until crust is golden brown and filling bubbles through vents. If the edges brown too quickly, cover with foil.

Remove pie from oven and let rest at least 15 minutes before slicing so filling sets. Garnish with remaining chopped parsley before serving.

Sprinkle 1 tbs chopped fresh parsley over slices when plating.