Classic Chicken Pot Pie
Ingredients
For the filling
- 4 tbsp unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 tsp dried thyme (or 2 tsp fresh, chopped)
- 1 to 1 1/4 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper
- 3 cups cooked chicken, diced or shredded (rotisserie works well)
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice (optional, brightens the filling)
For assembly
- 2 refrigerated pie crusts (for a 9-inch double-crust pie), at room temperature
- 1 large egg, beaten with 1 tsp water (egg wash)
- Flaky salt, optional for topping
Equipment
For preparation
- Large skillet or sauté pan
- Whisk
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl (optional, for cooling filling)
For baking
- 9-inch pie dish
- Pastry brush
- Rimmed baking sheet
- Aluminum foil (for shielding crust edges if needed)
- Oven mitts
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the lower-middle rack to preheat.
- 2
Make the filling: In a large skillet over medium heat, melt the butter. Add onion, carrots, celery, and 1/2 tsp of the salt. Cook, stirring occasionally, until vegetables start to soften, 6–8 minutes. Stir in garlic and thyme; cook 30 seconds.
- 3
Sprinkle flour over the vegetables and cook, stirring, 1–2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, then the milk. Bring to a gentle simmer, stirring, until thick and bubbly, 4–6 minutes.
- 4
Off heat, stir in the chicken, peas, parsley, pepper, remaining salt to taste, and lemon juice if using. Let the filling cool 10 minutes so it thickens slightly and doesn’t sog out the crust.
- 5
Assemble: Fit one pie crust into a 9-inch pie dish, pressing into the bottom and sides. Spoon the cooled filling into the crust and smooth the top. Place the second crust over the filling, trim excess, and crimp the edges to seal. Cut 5–6 small slits in the top for steam. Brush with egg wash and sprinkle with flaky salt if desired.
- 6
Bake: Set the pie on the preheated baking sheet. Bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C) and continue baking 20–25 minutes, until the crust is deep golden and the filling is visibly bubbling through the vents. Tent edges with foil if browning too quickly.
- 7
Rest and serve: Let the pot pie rest 15–20 minutes before slicing so the filling sets. Serve warm.
Recipe notes
- Use rotisserie chicken for speed, or substitute leftover turkey.
- For a crisper bottom crust, brush the bottom crust with a thin layer of egg white before adding the filling, and bake on a preheated baking sheet.
- Add potatoes: Dice 1 medium Yukon Gold and sauté with the carrots; increase broth by 1/2 cup and simmer until just tender before assembling.
- Shortcut topping: Use 1 sheet puff pastry for the top only. Bake at 400°F (200°C) for 30–35 minutes until puffed and golden.
- Biscuit-topped variation: Spoon filling into a casserole and top with your favorite drop biscuit dough; bake at 400°F until biscuits are cooked through and filling bubbles.
- Make-ahead: Filling can be made up to 2 days ahead and refrigerated. Assemble just before baking. Assembled pie can be refrigerated up to 24 hours.
- Freeze: Assemble but do not egg-wash. Wrap well and freeze up to 3 months. Bake from frozen at 400°F (200°C) covered with foil for 30 minutes, then uncover, reduce to 375°F, and bake 40–50 minutes more, until the crust is golden and the filling is bubbling.
- Gluten-free: Use a gluten-free pie crust and a 1:1 gluten-free flour blend for thickening.
- Dairy-free: Use olive oil or dairy-free butter and an unsweetened dairy-free milk; ensure your crust is dairy-free.
- Seasoning ideas: Add 1/2 tsp poultry seasoning or 1/4 tsp celery seed for classic flavor.