Ingredients

Homemade Pie Crust or All Butter Pie Crust (enough for top and bottom crusts)

1 pound (450g) skinless, boneless chicken breast or thighs, cubed

1 cup (about 130g) sliced carrots (about 2 carrots)

½ cup (about 40g) sliced celery

⅓ cup (5 Tbsp; 71g) unsalted butter

⅓ cup (45g) chopped yellow onion (½ of a small onion)

1 tsp minced garlic

⅓ cup (41g) all-purpose flour

¾ tsp salt

½ tsp freshly ground black pepper

1 tsp dried thyme leaves

1¾ cups (420ml) chicken broth or stock (reduced sodium recommended)

⅔ cup (160ml) half-and-half

1 cup (125g) frozen peas

Egg Wash: 1 large egg beaten with 1 tablespoon (15ml) milk

Optional: sprigs of fresh thyme for garnish

Instructions

Step 1: Prepare the pie crust following your preferred recipe up to chilling the dough for at least 2 hours. You’ll need both crusts for this pie.

Step 2: In a large pot, combine the cubed chicken, sliced carrots, and celery. Cover with water and bring to a boil over medium-high heat. Boil for 10 minutes, then drain and set aside.

Step 3: Melt butter in a large skillet over medium heat. Add chopped onions and minced garlic, cooking until onions are translucent and butter begins to brown lightly.

Step 4: Whisk in flour, salt, black pepper, thyme, chicken broth, and half-and-half. Stir continuously until no lumps remain, then simmer over medium-low heat until the gravy thickens, about 10 minutes. Adjust seasoning as needed and remove from heat.

Step 5: Preheat your oven to 425°F (218°C).

Step 6: Roll out one disc of chilled dough on a floured surface to about 12 inches in diameter. Place it in a 9-inch pie dish and trim any excess dough, tucking in edges as needed.

Step 7: Spoon the chicken and vegetable mixture into the bottom crust. Sprinkle frozen peas on top, then pour the gravy evenly over everything.

Step 8: Roll out the second disc of dough and cover the pie. Trim and crimp edges with a fork to seal. Cut small slits in the top crust to vent steam, then brush the crust with the egg wash.

Step 9: Bake the pie for 32–38 minutes until the crust is golden brown. After 20 minutes, cover the crust edges with foil or a pie shield to prevent over-browning.

Step 10: Remove from the oven and let cool for at least 10 minutes before serving. Garnish with fresh thyme if desired.

Tips & Variations

Use leftover roasted chicken for a quicker filling option without boiling the chicken.

For a richer filling, substitute half-and-half with heavy cream.

Add mushrooms or diced potatoes to the vegetable mix for extra heartiness.

Partially cook the bottom crust before filling if you prefer it crispier.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and safety. If using frozen chicken, thaw it completely before starting.

Is it possible to make this pot pie gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend in the gravy and use a gluten-free pie crust recipe to accommodate dietary needs.