Thursday, March 28, 2024
HomeRECIPESClassic Chicken Pot Pie

Classic Chicken Pot Pie

Chicken and vegetables in a creamy sauce are topped with a flaky crust for the perfect comforting meal.

Ingredients

  • ▢½ onion chopped
  • ▢2 cloves garlic minced
  • ▢⅓ cup butter
  • ▢1 small potato peeled and diced ½”
  • ▢½ teaspoon poultry seasoning or to taste
  • ▢¼ teaspoon thyme leaves
  • ▢⅓ cup flour
  • ▢1 ¼ cup chicken broth
  • ▢⅔ cup light cream
  • ▢1 cup celery diced
  • ▢1 large carrot peeled and chopped
  • ▢½ cup corn thawed if frozen
  • ▢2 ½ cups cooked chicken or rotisserie chicken, chopped
  • ▢½ cup green peas thawed if frozen
  • ▢1 tablespoon fresh parsley
  • ▢1 recipe double pie crust
  • ▢1 egg yolk

Instructions

  • Preheat oven to 400°F.
  • Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
  • Place butter in a saucepan. Add onion, garlic, and seasonings cook over medium heat 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 onions and cook 1 minute.
  • Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Simmer 1 minute.
  • Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
  • Line a 9″ deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture. (Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).
  • Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
  • Rest 10-15 minutes before cutting to thicken.

Recipe Notes

Cut slits in the pastry to allow to vent. 
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.