Chicken Pot Pie Recipe
A comforting double crust chicken pot pie recipe, perfect for cold weather.
Equipment
- large pot
- Large Skillet
- 9-inch pie dish
- Pastry brush
- whisk
- Rolling pin
Ingredients
Pie Crust
- 2 crusts Homemade Pie Crust or All Butter Pie Crust Both recipes make 2 crusts.
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 (about ⅓ cup; 71g)
- ⅓ cup chopped yellow onion (½ of a small onion)
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour (about 41g)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and ¾ cups chicken broth/stock (recommend reduced sodium; about 420ml)
- ⅔ cup half-and-half (about 160ml)
- 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 the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
- In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning.
- Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick, about 10 minutes.
- Preheat oven to 425°F (218°C).
- Roll out one of the discs of chilled dough. Place the dough into a 9-inch pie dish. Tuck the dough in smoothly and trim excess.
- Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
- Roll out the second half of pie crust and cover the pie. Trim excess crust and crimp to seal. Slice a few small slits in the top crust.
- Brush the crust and edges with egg wash. Bake for 32–38 minutes or until the top of the crust is golden brown.
- Remove from the oven and cool for at least 10 minutes before serving.
Notes
Filling and gravy can be prepared a day in advance. Unbaked OR baked pot pie freezes well for up to 2–3 months.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 180IUVitamin C: 10mgCalcium: 4mgIron: 10mg
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