Homemade Chicken Pot Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
470 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Homemade Chicken Pot Pie
Description
The recipe begins by cooking diced potatoes until tender, then sautéing a mixture of onion, garlic, poultry seasoning, thyme, carrots, celery, and corn in butter. Flour is added to create a roux which thickens the mixture as chicken broth and half and half are whisked in. The cooked chicken and peas are mixed in, with parsley folded in last, producing a rich and creamy filling.
The filling is poured into a rolled-out pie crust placed in a deep dish, then covered with a second crust sealed and slitted to vent. Brushing the top crust with egg yolk provides a polished golden finish. Baking at 400°F produces a crispy, flaky crust and a bubbling interior of tender chicken and vegetables.
Serving this pot pie warm delivers a satisfying, balanced meal that combines creamy, savory filling with a crisp pastry crust. It pairs well with simple side salads or steamed vegetables for a complete dinner.
For individual pot pies, the filling can be portioned into oven-safe bowls topped with puff pastry with slits for venting and brushed with egg wash. Baking times are adjusted accordingly. Allow the pie to rest briefly after baking to set the filling and avoid runniness.
Ingredients
- 1 small potato peeled and diced ½-inch
- ⅓ cup butter
- ½ medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon thyme dried leaves
- 1 large carrot peeled and chopped
- 2 ribs celery diced
- ½ cup corn kernels thawed if frozen
- ⅓ cup all-purpose flour
- 1 ¼ cups chicken broth
- ⅔ cup half and half
- 2 ½ cups chicken or rotisserie chicken, cooked, chopped
- ½ cup green peas thawed, frozen
- 1 tablespoon parsley chopped, fresh
- 1 recipe pie crust or store-bought, double
- 1 egg yolk
Instructions
- Preheat oven to 400°F.
- In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
- In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
- Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
- Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.
- Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.
- Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
- Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
- Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.
- Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.
- Let the pie rest 10-15 minutes before cutting to thicken.
Notes
- Cut vent slits in the top pastry to allow steam to escape during baking and avoid sogginess.
- Brushing the pastry with egg yolk creates a shiny, golden crust.
- For individual pot pies, portion filling into 6 oven-safe bowls and cover with puff pastry squares cut to overhang about 1 inch.
- Brush puff pastry with egg yolk mixed with cream before baking individual pies for a golden finish.
- Increase liquid in filling by ¼ cup if baking individual pies to maintain proper moisture.
- Rest pies 5-10 minutes after baking before serving to allow filling to set and avoid hot runniness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470 | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 451mg | 19% |
| Potassium | 432mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2781IU | 56% |
| Vitamin C | 12mg | 13% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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