Chicken Pot Pie Recipe
This Chicken Pot Pie recipe is a comforting double crust dish filled with chicken, vegetables, and gravy, perfect for cold weather.
Equipment
- large pot
- large skillet
- rolling pin
- 9-inch pie dish
- Pastry brush
Ingredients
Pie Crust
- 2 crusts Homemade Pie Crust or All Butter Pie Crust
Filling
- 1 pound skinless boneless chicken breast or thighs cubed
- 1 cup sliced carrots (about 2 carrots)
- ½ cup sliced celery
- 5 tablespoon unsalted butter
- ⅓ cup chopped yellow onion (½ of a small onion)
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and ¾ cups chicken broth/stock preferably reduced sodium
- ⅔ cup half-and-half *
- 1 cup frozen peas
- 1 large egg beaten with 1 Tablespoon (15ml) milk for egg wash
- sprigs of fresh thyme for garnish (optional)
Instructions
Preparation
- Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before.
- In a large pot, combine chicken, carrots, and celery. Add enough water to cover and place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove, drain, and set aside.
- In a large skillet over medium heat, combine the butter, onions, and garlic. Cook until onions are translucent and butter lightly browning. Whisk in flour, salt, pepper, thyme, chicken broth, and half-and-half. Simmer until thick, about 10 minutes, then remove from heat and set aside.
- Preheat oven to 425°F (218°C).
- Roll out one crust and place it in a 9-inch pie dish. Trim excess dough.
- Spoon chicken and vegetable mixture into the crust. Scatter peas and pour the gravy evenly over the top.
- Roll out the second crust and cover the pie. Trim edges, crimp with a fork, and slice small slits for steam to escape. Brush with egg wash.
- Bake for 32–38 minutes or until the crust is golden brown. Cover edges with aluminum foil after 20 minutes if needed.
- Cool for at least 10 minutes before serving. Leftovers keep well in the refrigerator for up to 5 days.
Notes
Filling and gravy can be prepared 1 day in advance and refrigerated. Pie crust can be made and stored for up to 5 days or frozen for 3 months. Thaw overnight before using.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 22gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg
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