Old-Fashioned Chicken Pot Pie
A comforting and classic homemade chicken pot pie with a creamy filling of tender chicken and vegetables, all baked inside a flaky, golden-brown crust.
Equipment
- 9-inch pie dish
- large saucepan or Dutch oven
- Whisk
- Rolling Pin
- Pastry brush
- Baking sheet
- Wire rack
Ingredients
- ═══ FOR THE CRUST ═══
- 1 package (14.1 oz) refrigerated double pie crust (brought to room temperature)
- 1 large egg (beaten with 1 tablespoon of water for egg wash)
- ═══ FOR THE FILLING ═══
- ⅓ cup unsalted butter
- 1 medium yellow onion (chopped)
- 1 stalk celery (chopped)
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 ¾ cups chicken broth
- ½ cup heavy cream or whole milk
- 2 ½ cups cooked chicken (shredded or cubed)
- 1 ½ cups frozen mixed vegetables (such as peas and carrots, thawed)
Instructions
- Preheat the oven to 425°F (220°C). Press one pie crust into the bottom and up the sides of a 9-inch pie dish.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Stir in the flour, salt, pepper, and dried thyme. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer and cook, stirring frequently, until thickened, about 5-8 minutes.
- Remove from heat. Stir in the cooked chicken and thawed mixed vegetables until well combined. Pour the filling into the prepared pie crust.
- Place the second pie crust over the filling. Trim excess dough, then pinch and crimp the edges to seal. Cut several small slits in the top crust for steam to escape.
- Brush the top crust with the prepared egg wash. Bake for 30-35 minutes, until golden brown and bubbly. Place a baking sheet on the rack below to catch drips.
- Let the pot pie cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to set.
Notes
- Tip 1: To save time, use rotisserie chicken or leftover cooked chicken. Shred or cube it before starting.
- Tip 2: Thaw frozen mixed vegetables by placing them in a colander and running under cool water, or let them sit at room temperature while prepping other ingredients.
- Tip 3: For a richer flavor, substitute half the chicken broth with turkey or vegetable broth, or add a splash of white wine to the roux.
- Tip 4: Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the crust crispy.
- Tip 5: This pot pie pairs well with a simple green salad dressed with vinaigrette or steamed green beans on the side.