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Chicken Pot Pie

Chicken Pot Pie

Savor the taste of home with our Chicken Pot Pie, a comforting blend of buttery crust, tender chicken, and vegetables in a creamy sauce. Perfect for a satisfying family dinner, this recipe brings the classic flavors you love to your table in just over an hour. Whether it's a chilly evening or you're simply in need of some comfort food, this pot pie is sure to delight.
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Prep Time 2 hours 50 minutes
Cook Time 35 minutes
Total Time 3 hours 25 minutes
Servings 8

Ingredients
  

  • Your favorite pie crust
  • 1 pound 450g skinless boneless chicken breast or thighs, cubed
  • 1 cup about 130g sliced carrots
  • 1/2 cup about 40g sliced celery
  • 1/3 cup 5 Tbsp; 71g unsalted butter
  • 1/3 cup 45g chopped yellow onion
  • 1 teaspoon minced garlic
  • 1/3 cup 41g all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1 and 3/4 cups 420ml chicken broth/stock
  • 2/3 cup 160ml half-and-half
  • 1 cup 125g frozen peas
  • egg wash: 1 large egg beaten with 1 Tablespoon 15ml milk
  • optional: sprigs of fresh thyme for garnish

Instructions
 

  • Prepare Pie Crust: Start by making your pie crust according to the recipe, chilling it for a minimum of 2 hours. This recipe requires two crusts: one for the base and another for the top.
  • Cook Chicken and Veggies: Place cubed chicken, carrots, and celery in a large pot. Cover with water, bring to a boil over medium-high heat, and cook for 10 minutes. Drain and set aside after boiling.
  • Make the Gravy: In a skillet over medium heat, melt butter and cook onions and garlic until soft. Blend in flour, seasonings, chicken broth, and half-and-half, stirring until thickened into a gravy, about 10 minutes.
  • Preheat the Oven: Set your oven to 425°F (218°C) to preheat.
  • Roll Out and Fit Bottom Crust: Roll one pie dough disc into a 12-inch circle and place it into a 9-inch pie dish, trimming excess dough from the edges.
  • Assemble the Pie: Layer the drained chicken and vegetables into the bottom crust, add frozen peas, and pour the gravy on top.
  • Add Top Crust and Apply Egg Wash: Cover with the second rolled-out pie dough, seal the edges, and cut slits in the top. Brush with an egg wash for a golden finish.
  • Bake the Pie: Bake for 32–38 minutes, covering the crust edges with foil if they brown too quickly, until the crust is golden.
  • Cool Before Serving: Let the pie cool for at least 10 minutes to set before serving, ensuring a perfect slice.