Description
Classic homemade Chicken Pot Pie featuring tender chicken, fresh vegetables, and a creamy gravy encased in a flaky, buttery pie crust. This comforting dish is perfect for family dinners and reheats wonderfully for leftovers.
Ingredients
Scale
Pie Crust
- Homemade Pie Crust or All Butter Pie Crust (both recipes yield 2 crusts, 1 for the bottom and 1 for the top)
Filling
- 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/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 Garnish
- Sprigs of fresh thyme
Instructions
- Prepare the Crust: Prepare either pie crust recipe through step 5, including chilling the dough for at least 2 hours, or overnight. You’ll be using both crusts for this recipe.
- Cook the Chicken and Vegetables: In a large pot, combine cubed chicken, sliced carrots, and celery. Add enough water to cover. Bring to a boil over medium-high heat, cook for 10 minutes, then drain and set aside.
- Make the Gravy: In a large skillet over medium heat, melt butter. Add chopped onions and minced garlic, stirring occasionally until onions are translucent and butter starts to brown lightly. Whisk in flour, salt, pepper, thyme, chicken broth, and half-and-half. Cook and whisk until smooth. Simmer over medium-low until thickened, about 10 minutes. Adjust seasoning as needed, then remove from heat.
- Preheat the Oven: Set oven temperature to 425°F (218°C).
- Roll Out the Crust: On a floured surface, roll out one disc of chilled dough to approximately 12 inches diameter. Transfer to a 9-inch pie dish (1.5–2 inches deep). Tuck and trim excess dough.
- Assemble the Pie: Spoon chicken and vegetable mixture into bottom crust. Scatter frozen peas on top. Pour gravy evenly over filling. Roll out second dough disc and cover pie, trimming and crimping edges with a fork. Cut small slits in top for steam release and brush with egg wash.
- Bake the Pie: Bake for 32–38 minutes until crust is golden brown. Cover crust edges with foil or a pie shield after 20 minutes to prevent over-browning.
- Serve: Remove from oven and let cool for at least 10 minutes before serving. Store leftovers in airtight container in refrigerator for up to 5 days.
Notes
- Chilling the pie crust dough is crucial for a flaky crust.
- Using reduced sodium chicken broth helps control the salt level.
- Covering the crust edges partway through baking prevents burning.
- Leftover pot pie thickens and flavors improve after resting overnight.
- Substitute half-and-half with whole milk or cream for different richness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken pot pie, comfort food, homemade pie crust, chicken dinner, creamy chicken pie
