Chicken Pot Pie Recipe
Hearty filling with chicken, carrots, peas, potatoes, and celery sandwiched between two flaky crusts
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Ingredients
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Filling
Crust & Finishing
Method
Filling
Prepare chicken (if not pre-cooked)
If using raw chicken: season 1/2 tsp salt and 1/4 tsp pepper on 1 lb chicken. In a skillet over medium heat add 1 tbs olive oil. Sear chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into roughly 3/4-inch pieces. Measure 3 cups cooked diced chicken. If you already have cooked chicken, proceed to step 2.
Cook vegetables
Preheat oven to 400°F (200°C). In a large ovenproof skillet or saucepan, melt 4 tbs butter over medium heat with 1 tbs olive oil. Add 1 cup diced onion, 1 cup diced carrots, 1 cup diced celery and 1 cup diced potatoes. Sauté, stirring occasionally, until onions are translucent and vegetables begin to soften, about 8–10 minutes.
Make roux
Sprinkle 1 cup all-purpose flour over the vegetables and stir continuously for 1–2 minutes to cook the raw flour taste. The mixture will thicken and become pasty — this is the roux stage that will thicken the sauce.
Add liquids and seasonings
Slowly whisk in 2 cups chicken broth, scraping up any browned bits from the pan, then whisk in 1 cup milk until smooth. Bring mixture to a gentle simmer; it will thicken as it heats. Stir in 1 tbs thyme, 2 tbs chopped parsley, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning as needed.
Finish filling
Add 3 cups diced cooked chicken and 1 cup frozen peas to the thickened sauce. Cook just until peas are heated through, about 2 minutes. If filling seems too thin, simmer 2–3 minutes longer to reduce; if too thick, add up to 1/4 cup more broth or milk. Remove from heat and let cool 10–15 minutes (this prevents a soggy bottom and makes it easier to handle when assembling).
Crust & Assembly
Prepare crust
Lightly flour a work surface with up to 2 tbs flour if needed. Unroll one pie crust and fit it into a 9-inch (23 cm) pie dish or a similar-size deep-dish pie plate, pressing gently to line the bottom and sides with no air pockets. Trim any excess, leaving about 1/2-inch overhang.
Fill pie
Spoon the cooled chicken-vegetable filling into the crust, spreading it evenly but leaving a small gap at the top so the top crust will fit without spilling.
Top crust
Place the second pie crust over the filling. Trim and fold the top and bottom crust edges together, pressing to seal and crimping decoratively if desired. Cut 3–4 small slits in the top crust to vent steam. Optionally, reserve trimmings to cut a decorative shape to place on top.
Baking & Serving
Place the assembled pie on a baking sheet to catch any drips and put it in the preheated 400°F (200°C) oven. Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake an additional 25–30 minutes until the crust is deep golden brown and filling is bubbling through vents. If the crust is browning too quickly, tent loosely with foil.
Remove the pie from the oven and let rest 15–20 minutes before slicing so the filling sets and is easier to serve. Garnish with extra chopped parsley if desired. Serve warm.