Chicken Pot Pie Recipe

Prepare vegetables

Melt 2 tablespoons of the butter in a large skillet or saucepan over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender and the onion is translucent, about 6–8 minutes. Season with a pinch of salt and pepper while cooking.

Cook peas & combine chicken

Stir in the frozen peas and cook for 1–2 minutes until thawed and heated through. Add the diced cooked chicken and stir to combine; remove the mixture to a bowl and set aside while you make the sauce.

Make roux

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the 1 cup of flour and whisk constantly for 2–3 minutes to cook the raw flour taste; the mixture will become paste-like and lightly golden.

Add liquids

Gradually whisk in the chicken stock, then the milk and heavy cream, adding a little at a time to avoid lumps. Continue whisking until the sauce is smooth and starts to thicken, about 4–6 minutes over medium heat.

Season and finish filling

Stir in the thyme, parsley, soy or Worcestershire sauce, 1 1/2 tsp salt, and 3/4 tsp black pepper. If you prefer a thicker filling or your sauce is still loose, mix the cornstarch with 2 tablespoons cold water to make a slurry, then whisk the slurry into the simmering sauce and cook 1–2 minutes until it thickens. Return the cooked vegetable and chicken mixture to the skillet and fold to coat evenly with the sauce. Taste and adjust seasoning. Remove from heat and let cool 10–15 minutes while you prepare the crust and oven.

Preheat oven and prepare pan

Preheat oven to 400°F (200°C). Lightly flour a work surface and a 9-inch pie dish (or 9x9 baking dish) with the 2 tablespoons flour. If using a packaged double crust, unroll one round and fit it into the pie dish, pressing gently to line the bottom and sides, leaving any overhang.

Fill pie

Spoon the slightly cooled filling into the prepared pie crust, spreading it evenly but not overpacking. If you like a top crust with vents or decorative shapes, proceed to the next step.

Top crust & seal

Roll out the second dough round and place it over the filling. Trim excess dough leaving about 1/2 inch overhang, then fold the bottom crust edge over the top crust edge and crimp to seal. Cut 4 small slits or a pattern in the top crust to vent steam. Optionally brush the edge with a little water to help seal and patch any holes.

Egg wash & bake

Beat the egg with 1 teaspoon cold water to make an egg wash. Brush the top crust lightly with the egg wash and sprinkle the 1/4 tsp coarse salt if using. Place the pie on a rimmed 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 the crust is golden brown and the filling is bubbling at the vents. If the edges brown too quickly, cover them with foil.

Rest before serving

Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes to set the filling. This makes serving cleaner and helps the filling thicken a bit more.

Garnish the pie with the reserved chopped parsley if desired. Cut into 6 generous slices and serve warm.