Description
A classic Chicken Pot Pie is the ultimate comfort food, combining tender chicken, savory vegetables, and a creamy gravy all wrapped in a flaky, golden crust. This easy-to-make recipe delivers rich flavors and heartwarming satisfaction, perfect for a family dinner or meal prep for the week.
Ingredients
Scale
- 1 homemade pie crust (or all-butter pie crust, makes 2 crusts: one for the bottom, one for the top)
- 1 pound (450g) boneless, skinless chicken breast or thighs, cubed
- 1 cup (130g) sliced carrots (about 2 carrots)
- 1/2 cup (40g) sliced celery
- 1/3 cup (71g) unsalted butter
- 1/3 cup (45g) chopped yellow onion (half of a small 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 or stock (reduced sodium preferred)
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
- 1 large egg, beaten with 1 tablespoon (15ml) milk for egg wash
- Optional: fresh thyme sprigs for garnish
Instructions
- Prepare the Pie Crust:
Follow your pie crust recipe through chilling the dough for at least 2 hours. Roll out one crust for the bottom and fit it into a 9-inch pie dish. Keep the second crust refrigerated until needed. - Cook Chicken and Vegetables:
In a large pot, combine the cubed chicken, carrots, and celery. Cover with water, bring to a boil, and cook for 10 minutes. Drain and set aside. - Make the Gravy:
In a skillet over medium heat, melt the butter. Add the onions and garlic, cooking until onions are translucent. Stir in the flour, salt, pepper, and thyme. Gradually whisk in chicken broth and half-and-half. Simmer for 10 minutes, until thickened. - Assemble the Pie:
Preheat oven to 425°F (218°C). Roll out the second pie crust. Spoon the chicken and vegetable mixture into the bottom crust, scatter peas on top, and pour the gravy evenly over everything. Place the second pie crust on top, trim the edges, and crimp to seal. Cut slits in the top for steam to escape. - Egg Wash & Bake:
Brush the top crust with the egg wash. Bake for 32-38 minutes, covering the edges with foil after 20 minutes to prevent over-browning. The crust should be golden brown when done. - Rest and Serve:
Let the pie cool for 10 minutes before serving. Enjoy warm, and store leftovers for up to 5 days in the refrigerator.
Notes
- You can freeze the pie (or slices) for up to 3 months. Thaw in the refrigerator before reheating.
- The pie crust can be prepped ahead of time and stored in the refrigerator or freezer until ready to use.
- Prep Time: 15 minutes
- Cook Time: 38 minutes