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Chicken Pot Pie recipe

Chicken Pot Pie

A comforting classic featuring a creamy chicken and vegetable filling encased in a flaky crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 450 kcal

Equipment

  • Large Skillet
  • 9-inch Pie Pan
  • Spatula

Ingredients
  

  • ½ cup salted butter (1 stick)
  • 1 cup chopped yellow onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 3 cloves garlic minced
  • ½ cup all-purpose flour
  • 1½ tsp. kosher salt
  • ½ tsp. freshly cracked black pepper
  • ½ tsp. celery seed
  • 1 tsp. fresh thyme leaves
  • 1 cup whole milk
  • 2 cups chicken stock
  • 2 cups frozen peas
  • 3 cups shredded chicken
  • 1 package frozen pie crusts (2 crusts), thawed
  • 1 large egg beaten

Instructions
 

  • Preheat your oven to 400°F (200°C) with a rack positioned in the center.
  • In a large skillet over medium heat, melt the butter. Add the chopped onion, diced carrots, and celery, stirring occasionally until the onion is tender and translucent, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Sprinkle in the flour, kosher salt, black pepper, celery seed, and thyme. Stir continuously for about 2 minutes until a thick paste forms.
  • Gradually pour in the milk, stirring continuously. Slowly add the chicken stock while stirring until the mixture thickens, about 3 minutes.
  • Mix in the frozen peas and shredded chicken until well combined. Remove from heat.
  • Line a 9-inch pie pan with one pie crust. Spoon the chicken filling into the crust, making a slight mound in the center.
  • Brush the edge of the bottom crust with the beaten egg. Cover with the second pie crust, sealing securely, and crimp the edges. Cut two 2-inch slits in the top crust for steam to escape.
  • Brush the top crust with the remaining beaten egg for a golden finish.
  • Place the pie dish on a rimmed sheet pan and bake for 45-50 minutes, or until the crust is lightly browned and the filling bubbles. Allow to cool for 10-15 minutes before slicing and serving.

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Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Keyword Chicken, Pot Pie