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Classic Chicken Pot Pie Recipe

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4.4 from 66 reviews

This classic chicken pot pie features tender shredded chicken and a medley of vegetables enveloped in a rich, creamy sauce, all baked inside a flaky, buttery crust. Perfectly comforting and satisfying, it’s an easy-to-make homemade dish that serves as a hearty family meal.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Filling

  • ½ cup (1 stick) salted butter
  • 1 cup chopped yellow onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 3 garlic cloves, minced
  • ½ cup all purpose flour
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 2 cups chicken stock
  • 2 cups frozen peas
  • 3 cups shredded chicken

Crust

  • 1 package frozen pie crusts (2 crusts), thawed
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and position a rack in the center to ensure even baking.
  2. Cook Aromatics: Melt the butter in a large skillet over medium heat. Add the chopped onion, diced carrots, and celery. Cook while stirring for about 5 minutes until the onions are translucent and vegetables begin to soften.
  3. Add Garlic and Flour: Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle in the flour, kosher salt, black pepper, celery seed, and fresh thyme leaves. Stir continuously for 2 minutes to form a thick paste, which will help thicken the filling.
  4. Incorporate Liquids: Gradually pour in the whole milk, stirring constantly to fully incorporate with the flour mixture. Then, slowly add the chicken stock while continuing to stir. Simmer this mixture for about 3 minutes until it thickens into a creamy sauce.
  5. Add Peas and Chicken: Stir in the frozen peas and shredded chicken until everything is well combined. Remove the skillet from heat once the filling is evenly mixed.
  6. Prepare Pie Crust: Line a 9-inch pie pan with one of the thawed pie crusts. Spoon the prepared chicken and vegetable filling into the crust, creating a slight mound in the center.
  7. Seal and Vent: Brush the edges of the bottom crust with some beaten egg. Cover the filling with the second pie crust. Using a fork, press and crimp the edges of the top and bottom crusts together securely. Cut two 2-inch slits in the top crust to allow steam to escape. Brush the entire top crust with the remaining beaten egg to promote browning.
  8. Bake: Place the pie plate on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Cool and Serve: Allow the chicken pot pie to cool on a baking rack for 10 to 15 minutes before slicing and serving to let the filling set.

Notes

  • For extra flavor, you can use freshly cooked chicken or rotisserie chicken for the shredded chicken.
  • If you prefer a thicker filling, simmer the sauce a little longer before adding the peas and chicken.
  • Ensure the pie crust is fully thawed before assembling to prevent cracking during baking.
  • Let the pie cool sufficiently to avoid burns from hot filling when serving.
  • This recipe can be customized with other vegetables such as mushrooms or corn if desired.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/classic-chicken-pot-pie-recipe/