Classic Chicken Pot Pie
Classic Chicken Pot Pie
Ingredients
For the Filling
- 1 1/2 pounds cooked chicken breast, shredded or diced into 1/2 inch pieces
- 1/2 cup unsalted butter
- 1/2 yellow onion, medium, diced
- 1 cup carrots, diced
- 1/2 cup celery stalks, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen green peas
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For Assembly
- 2 pie crusts, 9-inch, store-bought or homemade
- 1 large egg, beaten, for egg wash (optional)
Instructions
- 1
Preheat your oven to 400°F. If using store-bought pie crusts, allow them to come to room temperature according to package directions.
⏱️ 10 min•🌡️ 400°F - 2
In a large, deep skillet or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes.
⏱️ 10 min - 3
Sprinkle the 1/2 cup of all-purpose flour over the cooked vegetables. Cook, stirring constantly for 1 minute, to create a roux. This will help thicken the sauce.
⏱️ 1 min - 4
Gradually whisk in the 2 cups of chicken broth, then slowly whisk in the 1 cup of whole milk. Continue to cook, stirring frequently, until the mixture thickens and comes to a gentle simmer, about 5 to 7 minutes.
⏱️ 7 min - 5
Remove the skillet from the heat. Stir in the 1 1/2 pounds of shredded or diced cooked chicken, 1 cup of frozen green peas, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of dried thyme. Mix until all ingredients are well combined and the chicken and peas are heated through.
⏱️ 3 min - 6
Place one 9-inch pie crust into a 9-inch pie plate. Pour the chicken and vegetable filling evenly into the pie crust.
⏱️ 3 min - 7
Place the second 9-inch pie crust over the filling. Trim any excess dough from the edges, leaving about a 1/2 inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several small slits or a decorative pattern in the top crust to allow steam to escape during baking.
⏱️ 5 min - 8
If desired, brush the top crust with the beaten large egg for a golden-brown finish.
⏱️ 1 min - 9
Bake in the preheated 400°F oven for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.
⏱️ 40 min•🌡️ 400°F - 10
Carefully remove the pie from the oven and let it rest for at least 10 to 15 minutes before slicing and serving. This allows the filling to set, making for cleaner slices.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Pot Pie
Ingredients
For the Filling
- 1 1/2 pounds cooked chicken breast, shredded or diced into 1/2 inch pieces
- 1/2 cup unsalted butter
- 1/2 yellow onion, medium, diced
- 1 cup carrots, diced
- 1/2 cup celery stalks, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen green peas
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For Assembly
- 2 pie crusts, 9-inch, store-bought or homemade
- 1 large egg, beaten, for egg wash (optional)
Instructions
- 1
Preheat your oven to 400°F. If using store-bought pie crusts, allow them to come to room temperature according to package directions.
⏱️ 10 min•🌡️ 400°F - 2
In a large, deep skillet or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes.
⏱️ 10 min - 3
Sprinkle the 1/2 cup of all-purpose flour over the cooked vegetables. Cook, stirring constantly for 1 minute, to create a roux. This will help thicken the sauce.
⏱️ 1 min - 4
Gradually whisk in the 2 cups of chicken broth, then slowly whisk in the 1 cup of whole milk. Continue to cook, stirring frequently, until the mixture thickens and comes to a gentle simmer, about 5 to 7 minutes.
⏱️ 7 min - 5
Remove the skillet from the heat. Stir in the 1 1/2 pounds of shredded or diced cooked chicken, 1 cup of frozen green peas, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of dried thyme. Mix until all ingredients are well combined and the chicken and peas are heated through.
⏱️ 3 min - 6
Place one 9-inch pie crust into a 9-inch pie plate. Pour the chicken and vegetable filling evenly into the pie crust.
⏱️ 3 min - 7
Place the second 9-inch pie crust over the filling. Trim any excess dough from the edges, leaving about a 1/2 inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several small slits or a decorative pattern in the top crust to allow steam to escape during baking.
⏱️ 5 min - 8
If desired, brush the top crust with the beaten large egg for a golden-brown finish.
⏱️ 1 min - 9
Bake in the preheated 400°F oven for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.
⏱️ 40 min•🌡️ 400°F - 10
Carefully remove the pie from the oven and let it rest for at least 10 to 15 minutes before slicing and serving. This allows the filling to set, making for cleaner slices.
⏱️ 15 min