Ultimate Comfort Chicken Pot Pie
Ultimate Comfort Chicken Pot Pie
Ingredients
For the Filling Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
For the Protein and Vegetables
- 2 1/2 cups cooked chicken, cubed or shredded
- 1 cup frozen peas
For Seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For Assembly
- 2 store-bought pie crust, sheets, 9-inch
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 425°F. In a large, oven-safe pot or Dutch oven, melt the unsalted butter and olive oil over medium heat.
⏱️ 5 min•🌡️ 425
- 2
Add the finely diced carrots, celery, and yellow onion to the pot. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the filling.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, ensuring no lumps form. Then, add the whole milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens to a gravy-like consistency, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the fresh chopped thyme and rosemary, cooked chicken, and frozen peas. Season the filling with kosher salt, black pepper, chicken bouillon powder, onion powder, garlic powder, and paprika. Taste and adjust seasonings as needed.
⏱️ 5 min
- 7
Carefully unroll one sheet of store-bought pie crust and gently press it into a 9-inch cast-iron skillet, allowing the edges to overhang. Prick the bottom of the crust several times with a fork to prevent bubbling.
⏱️ 3 min
- 8
Spoon the prepared chicken pot pie filling evenly into the pie crust-lined skillet.
⏱️ 2 min
- 9
Place the second sheet of pie crust over the filling. Trim any excess dough from both the top and bottom crusts, leaving about a 1/2-inch overhang. Crimp the edges together to seal the pie, or create a decorative pattern.
⏱️ 5 min
- 10
Cut several small slits in the center of the top crust to allow steam to escape during baking. Brush the entire top crust with the beaten egg wash for a golden finish.
⏱️ 2 min
- 11
Bake the pot pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 425
- 12
Once baked, carefully remove the pot pie from the oven and let it rest for 20 minutes before slicing and serving. This allows the filling to set and prevents it from being too runny.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Comfort Chicken Pot Pie
Ingredients
For the Filling Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
For the Protein and Vegetables
- 2 1/2 cups cooked chicken, cubed or shredded
- 1 cup frozen peas
For Seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For Assembly
- 2 store-bought pie crust, sheets, 9-inch
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 425°F. In a large, oven-safe pot or Dutch oven, melt the unsalted butter and olive oil over medium heat.
⏱️ 5 min•🌡️ 425 - 2
Add the finely diced carrots, celery, and yellow onion to the pot. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the filling.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, ensuring no lumps form. Then, add the whole milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens to a gravy-like consistency, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the fresh chopped thyme and rosemary, cooked chicken, and frozen peas. Season the filling with kosher salt, black pepper, chicken bouillon powder, onion powder, garlic powder, and paprika. Taste and adjust seasonings as needed.
⏱️ 5 min - 7
Carefully unroll one sheet of store-bought pie crust and gently press it into a 9-inch cast-iron skillet, allowing the edges to overhang. Prick the bottom of the crust several times with a fork to prevent bubbling.
⏱️ 3 min - 8
Spoon the prepared chicken pot pie filling evenly into the pie crust-lined skillet.
⏱️ 2 min - 9
Place the second sheet of pie crust over the filling. Trim any excess dough from both the top and bottom crusts, leaving about a 1/2-inch overhang. Crimp the edges together to seal the pie, or create a decorative pattern.
⏱️ 5 min - 10
Cut several small slits in the center of the top crust to allow steam to escape during baking. Brush the entire top crust with the beaten egg wash for a golden finish.
⏱️ 2 min - 11
Bake the pot pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 425 - 12
Once baked, carefully remove the pot pie from the oven and let it rest for 20 minutes before slicing and serving. This allows the filling to set and prevents it from being too runny.
⏱️ 20 min