Chicken Pot Pie Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 15 mins
-
Additional Time
20 mins
-
Total Time
1 hr 45 mins
-
Servings
6 servings
-
Calories
591 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Pot Pie Recipe
Description
This Chicken Pot Pie begins by cooking a sauté of onion, carrots, celery, and garlic in butter until softened. Flour is incorporated to create a roux, which thickens the warm mixture of chicken broth and heavy cream seasoned with fresh thyme, salt, and pepper. Shredded cooked chicken and frozen peas are stirred into the thickened sauce forming a hearty filling. After cooling, the filling is poured into a rolled pie crust placed in a deep pie dish or skillet. A second crust covers the top, edges are sealed and crimped, and the surface is brushed with heavy cream. Slits cut in the top crust allow steam to escape during baking.
Baking at 425°F for 20 minutes results in a golden, flaky crust surrounding the creamy, savory filling. The recipe encourages using alternative vegetables like mushrooms, broccoli, or cauliflower based on availability. Cooling the filling before assembling prevents a soggy crust and improves texture, as does letting the pie rest before slicing to avoid filling spill-out.
Ingredients
- ¼ cup butter unsalted
- 1 cup sweet onion about ½ onion, chopped
- 1 cup carrot about 2 carrots, thinly sliced
- ½ cup celery about 1 stalk, chopped
- 3 garlic minced, cloves
- ⅓ cup all-purpose flour
- 1 ¾ cup chicken broth warm
- ½ cup heavy cream warm
- 2 teaspoons thyme chopped fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 cups chicken cooked shredded
- 1 cup green peas frozen
- heavy cream for brushing
- pie crust double
Instructions
- In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the carrots start to soften, stirring frequently.
- Stir in the flour. Cook, stirring constantly, for 2 minutes.
- While stirring, slowly pour in the warm broth and heavy cream. Stir in the thyme, salt, and pepper. Reduce the heat to low and bring to a simmer. Cook just until the sauce is thickened.
- Stir in the chicken and peas. Pour the filling into a bowl to cool.
- Preheat the oven to 425F.
- On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.
- Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.
- Bake for 20 minutes.
- Reduce the heat to 350F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 40 minutes.
- Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.
Notes
- If you don't have a pie dish, a 9-inch cast-iron skillet can be used to bake the pot pie.
- Let the filling cool before adding to the crust to avoid sogginess and preserve a flaky crust texture.
- Allow the finished pie to cool before cutting, so the filling thickens and doesn't spill during serving.
- Feel free to vary the vegetable mix: sautéed mushrooms, broccoli, or cauliflower work well for variety.
- Use leftover crust trimmings to create decorative dough pieces for topping the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 958mg | 40% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4415IU | 88% |
| Vitamin C | 19mg | 21% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
