The Best Chicken Pot Pie Recipe

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A homemade Chicken Pot Pie is the ultimate comfort food, combining a flaky pie crust with a rich, creamy filling packed with chicken, vegetables, and savory gravy. Whether you’re feeding the family or looking for a meal that makes great leftovers, this classic Chicken Pot Pie recipe hits all the right notes. With just a bit of effort, you’ll enjoy a hearty dish that’s warm, flavorful, and loaded with goodness.

Why You’ll Love This Chicken Pot Pie

This Chicken Pot Pie recipe stands out for its buttery, flaky crust and its rich, homemade gravy. The filling, which combines tender chicken with carrots, celery, peas, and seasonings, is enveloped in a creamy sauce that’s perfectly seasoned with thyme, garlic, and onions. It’s a balanced, delicious meal that’s perfect for cozy dinners or special occasions.

Hearty and Comforting Chicken Pot Pie

One of the best things about this Chicken Pot Pie is the layers of flavor, starting with a golden crust and ending with a creamy, savory filling. This dish is hearty enough to be a stand-alone meal, and with both top and bottom pie crusts, you get the perfect bite every time. Every spoonful combines tender chicken, soft vegetables, and flaky pastry, making this recipe a family favorite.

Ingredients for Chicken Pot Pie

Creating a delicious Chicken Pot Pie starts with the right combination of fresh ingredients. This recipe uses both homemade pie crust and a savory filling of chicken, vegetables, and a rich, creamy sauce. Here’s what you’ll need to make it:

• Pie Crust – You can use either a Homemade Pie Crust or an All-Butter Pie Crust. Both recipes make two crusts, one for the bottom and one for the top.
• Chicken – 1 pound (450g) of boneless, skinless chicken breast or thighs, cubed. Chicken thighs add more richness, but either option works well.
• Carrots – 1 cup (about 130g) of sliced carrots, roughly 2 carrots.
• Celery – 1/2 cup (about 40g) of sliced celery to add crunch and depth.
• Butter – 1/3 cup (5 Tbsp; 71g) of unsalted butter to form the base of the gravy.
• Yellow Onion – 1/3 cup (45g) chopped yellow onion (about half of a small onion) for a mild, sweet flavor.
• Garlic – 1 teaspoon of minced garlic to enhance the savory taste.
• Flour – 1/3 cup (41g) of all-purpose flour, which thickens the gravy.
• Seasonings – 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon of dried thyme leaves to season the filling perfectly.
• Chicken Broth/Stock – 1 and 3/4 cups (420ml) of chicken broth, ideally reduced-sodium, to create the gravy base.
• Half-and-Half – 2/3 cup (160ml) of half-and-half for richness and creaminess in the filling.
• Frozen Peas – 1 cup (125g) of frozen peas, added for a burst of sweetness and color.
• Egg Wash – 1 large egg beaten with 1 tablespoon (15ml) milk to brush over the crust for a golden finish.
• Optional Garnish – Fresh thyme sprigs can be added on top for extra flavor and presentation.

How to Make Chicken Pot Pie

Though Chicken Pot Pie might seem like a complex dish, it’s quite simple if you follow a few key steps. Here’s how to put everything together, from preparing the pie crust to assembling the delicious filling.

1. Prepare the Pie Crust
   First, prepare your homemade or all-butter pie crust following the recipe instructions. Chill the dough for at least 2 hours, or make it the night before for easy assembly the next day. You will need two crusts—one for the bottom and one for the top.
2. Cook the Chicken and Vegetables
   In a large pot, combine the cubed chicken, carrots, and celery. Add enough water to cover everything and bring to a boil over medium-high heat. Allow the mixture to boil for 10 minutes. Drain the water and set the chicken and vegetables aside.
3. Make the Gravy
   In a large skillet over medium heat, melt the butter. Add the chopped onions and garlic, cooking until the onions become translucent and the butter begins to brown lightly. Then, whisk in the flour, salt, black pepper, and dried thyme. Slowly add the chicken broth and half-and-half, whisking continuously to avoid lumps. Simmer the mixture for about 10 minutes until it thickens into a rich gravy. Remove from heat and set aside.
4. Preheat the Oven
   Preheat your oven to 425°F (218°C). Roll out one of the chilled pie dough discs on a floured surface, turning the dough a quarter turn after every few rolls. Place the dough into a 9-inch pie dish, pressing it gently into the sides.
5. Assemble the Pie
   Spoon the cooked chicken and vegetables into the prepared pie crust. Scatter the frozen peas over the chicken mixture, and then pour the prepared gravy evenly on top.
6. Top with Second Crust
   Roll out the second disc of chilled dough and cover the pie. Trim the excess dough and crimp the edges to seal. Using a small knife, cut a few slits in the top crust to allow steam to escape during baking.
7. Egg Wash and Bake
   Brush the top and edges of the pie with the egg wash, then bake for 32–38 minutes, until the crust is golden brown. After 20 minutes of baking, cover the edges of the crust with foil to prevent over-browning.

This Chicken Pot Pie is sure to be a crowd-pleaser with its flaky crust and flavorful filling!

How Long to Bake Chicken Pot Pie

Baking Chicken Pot Pie to perfection involves the right balance of time and temperature to ensure the crust is golden brown and the filling is piping hot. The rich gravy, tender chicken, and perfectly baked crust come together beautifully after spending the right amount of time in the oven.

• Preheat your oven to 425°F (218°C) before assembling your pot pie.
• Bake the Chicken Pot Pie for 32-38 minutes or until the top crust is golden brown and the filling is bubbly.
• After about 20 minutes of baking, cover the edges of the crust with aluminum foil or a pie crust shield to prevent them from browning too quickly. This ensures that the crust remains golden without burning.

Make sure to keep an eye on the pie during the last few minutes to avoid over-baking.

How to Store Chicken Pot Pie

Leftovers from this Chicken Pot Pie make for a delicious meal the next day. The flavors continue to develop, and the filling thickens even more after it cools.

• Refrigerate: Store any leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 5 days. It reheats wonderfully in the oven or microwave.
• Freeze: If you’d like to save it for later, wrap the whole pie (or individual slices) tightly in plastic wrap, then in aluminum foil. You can freeze it for up to 3 months. Thaw the pie in the refrigerator overnight before reheating.

Cooking Tips for Perfect Chicken Pot Pie

• Let it rest: After removing the Chicken Pot Pie from the oven, let it cool for at least 10 minutes before serving. This allows the filling to thicken slightly and makes slicing the pie much easier.
• Use a pie shield: To prevent the edges of your pie crust from over-browning, use a pie crust shield or aluminum foil strips. This simple step ensures that the pie’s edges stay golden and perfectly baked.
• Thicker filling: If your filling seems too runny after simmering, let it cook for an extra few minutes on the stovetop to thicken before pouring it into the crust.

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