Description
This classic Chicken Pot Pie recipe features a flaky, golden pie crust filled with a creamy mixture of tender chicken, vegetables, and herbs. Perfectly seasoned and rich, it’s a comforting meal that serves 8, ideal for family dinners or special occasions.
Ingredients
Scale
Filling
- ½ cup unsalted butter (1 stick)
- 1 onion, diced
- 3 cloves garlic, minced
- ¾ cup all-purpose flour
- 3 cups low sodium chicken broth
- ¼ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cups shredded cooked chicken
- 2 cups frozen mixed vegetables, thawed
- 2 tablespoons chopped fresh parsley
Pie Crust and Topping
- 2 refrigerated pie crusts
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 400°F and prepare a pie plate by setting it aside for later use.
- Melt Butter: In a large pot or Dutch oven over medium heat, melt the unsalted butter until it’s fully liquid and slightly shimmering.
- Sauté Onions and Garlic: Add the diced onion to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make the Roux and Sauce: Stir in the all-purpose flour and cook, stirring constantly, until the mixture turns golden. Gradually whisk in the low sodium chicken broth, bring to a boil, then reduce heat to a simmer. Cook, stirring frequently, until the sauce thickens, approximately 5 minutes.
- Add Cream and Seasonings: Stir in the heavy cream, dried thyme, kosher salt, black pepper, shredded cooked chicken, thawed mixed vegetables, and chopped fresh parsley. Mix until well combined and heated through.
- Assemble the Pie: Place one pie crust into the bottom of the pie plate. Spoon in the chicken and vegetable filling evenly over the crust. Cover with the second pie crust.
- Seal and Crimp Edges: Trim any excess crust and crimp the edges together to seal the pie properly.
- Apply Egg Wash and Vent: In a small bowl, whisk together the egg and water. Brush this egg wash over the top crust to give it a golden finish. Cut slits in the top of the crust to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven and immediately reduce the temperature to 375°F. Bake for 45 minutes or until the crust is golden brown and crisp.
- Cool Before Serving: Remove the pie from the oven and let it cool for 10-15 minutes to allow the filling to set, making it easier to slice and serve.
Notes
- Use cooked chicken, either rotisserie or leftover roasted chicken, to save time.
- Frozen mixed vegetables can be any combination like peas, carrots, corn, and green beans.
- Make sure the filling is thick before assembling to prevent a soggy crust.
- For a crispier bottom crust, bake the pie on a lower oven rack.
- Letting the pie rest after baking improves sliceability and flavor meld.
