Chicken Pot Pie Recipe

Prepare chicken

If not already cooked, poach 2 boneless chicken breasts (about 1 pound) in simmering water or low-sodium chicken broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, let cool slightly, then dice into roughly 1/2-inch pieces to yield about 2 cups. Alternatively use leftover roasted chicken.

Sweat vegetables

Preheat a large skillet or saucepan over medium heat. Add 4 tablespoons unsalted butter. When melted, add 1/2 cup diced onion, 3/4 cup diced carrots, and 1/2 cup diced celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Make roux and sauce

Sprinkle 1/3 cup all-purpose flour over the softened vegetables and stir continuously for 1–2 minutes to remove raw flour taste. Gradually whisk in 1 1/2 cups low-sodium chicken broth, scraping any browned bits from the pan, then whisk in 3/4 cup whole milk until smooth. Bring mixture to a gentle simmer; it will thicken. Simmer 2–3 minutes until sauce coats the back of a spoon.

Finish filling

Stir in the diced cooked chicken, 1/2 cup frozen peas, 1 teaspoon chopped fresh thyme (or 1 tsp dried), and 1 tablespoon chopped fresh parsley. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Remove from heat and let cool 10 minutes so filling firms slightly (helps prevent soggy bottom).

Prepare oven and crust

Preheat oven to 400°F (205°C). Lightly flour your work surface with 1 tablespoon flour. If using refrigerated pie crusts, unroll one crust and fit it into a 9-inch deep-dish pie dish, pressing gently to line the bottom and sides. Trim excess but leave a slight overhang.

Fill pie

Pour the cooled chicken filling into the prepared bottom crust and spread evenly.

Top crust and vent

Place the second pie crust over the filling. Trim both crust edges to 1/2 inch overlap and crimp to seal. Cut 4 small slits or a decorative vent pattern in the top crust to release steam. If desired, use leftover pastry to make decorative shapes on top.

Egg wash and bake

Beat 1 large egg with 1 teaspoon cold water to make an egg wash. Brush the top crust lightly with egg wash. Place the pie on a baking sheet to catch any spills and bake at 400°F (205°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 at vents. If the crust browns too quickly, tent loosely with foil.

Rest

Remove pie from oven and let rest 10–15 minutes before slicing (this helps the filling set).

Toss salad

While the pie bakes or rests, combine 2 cups mixed salad greens, 6 halved cherry tomatoes, and 1/4 cup thinly sliced cucumber in a small bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon red wine vinegar (or lemon juice). Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to combine.

Serve

Serve a small portion of salad alongside each slice of chicken pot pie for a bright, refreshing contrast.