Chicken Pot Pie
This cozy chicken pot pie has a creamy vegetable filling tucked under a flaky crust. It uses cooked chicken, so it is a practical dinner for a chilly night or a smart way to turn leftovers into something generous.
Total
70 min
Servings
6 servings
Level
Medium
Chicken pot pie is the kind of dinner that makes the whole kitchen smell like someone took their time, even when you use a few helpful shortcuts. This version starts with cooked chicken and refrigerated pie crust, then builds flavor with onion, carrots, celery, thyme, and a creamy sauce.
The filling is made on the stove before it goes into the oven. That gives you control over the thickness, so the pie slices more neatly after a short rest.
Serve it with a simple green salad or steamed broccoli. The pie is rich, so you do not need much else on the plate.
01What you'll need
Ingredients
16 items · 6 servings
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup whole milk or half-and-half
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas, no need to thaw
- 2 tablespoons chopped fresh parsley, optional
- 1 package refrigerated pie crusts, 2 crusts total, or homemade double pie crust
- 1 large egg, beaten with 1 tablespoon water, for egg wash
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 400°F. Place a rimmed baking sheet on the middle rack while the oven heats. The hot sheet helps the bottom crust cook and catches any drips.
2. Cook the vegetables
Melt the butter in a large skillet or saucepan over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the vegetables begin to soften. Add the garlic, salt, pepper, and thyme, and cook for 1 minute more.
3. Make the roux
Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes. This flour-and-fat mixture is called a roux, and it thickens the filling. It should look pasty and smell slightly toasty, not raw.
4. Add the liquids
Slowly pour in the chicken broth while stirring, then add the milk or half-and-half. Keep stirring until the sauce is smooth. Simmer for 3 to 5 minutes, until it thickens enough to coat the back of a spoon.
5. Stir in the chicken
Add the cooked chicken, frozen peas, and parsley if using. Stir until everything is coated. Taste and add more salt or pepper if needed. Remove from the heat and let the filling cool for about 10 minutes so it does not melt the crust too quickly.
6. Fill the pie
Fit one pie crust into a 9-inch pie dish. Spoon in the chicken filling and spread it evenly. Lay the second crust over the top. Trim any large overhang, then pinch or crimp the edges together to seal.
7. Vent and glaze
Cut 4 to 6 small slits in the top crust so steam can escape. Brush the crust with the beaten egg mixture. This gives the pie a glossy, golden finish.
8. Bake the pot pie
Place the pie on the preheated baking sheet. Bake for 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles through the vents. If the edges brown too fast, cover them loosely with strips of foil.
9. Rest before serving
Let the pot pie rest for 10 to 15 minutes before slicing. This helps the filling settle so it is creamy rather than runny.
03From our kitchen
Cook's tips
- Make-ahead: Cook the filling up to 2 days ahead and refrigerate it in a covered container. Let it cool completely before storing. Assemble the pie just before baking for the flakiest crust.
- Storage: Refrigerate leftover pot pie, covered, for up to 3 days. Reheat slices in a 350°F oven or toaster oven until hot. The microwave works too, but the crust will soften.
- Freezing: Freeze the unbaked assembled pie for up to 2 months. Wrap it well. Bake from frozen at 400°F, adding 15 to 25 minutes, and cover the edges with foil if needed.
- Chicken swap: Rotisserie chicken, leftover roast chicken, or poached chicken all work. You can also use cooked turkey.
- Vegetable swaps: Replace the peas with corn, green beans, or diced potatoes. If using potatoes, dice them small and cook them with the carrots until tender.
- Dairy note: Whole milk makes a lighter filling. Half-and-half makes it richer. Avoid skim milk if you can, because the sauce will taste thinner.
Cook's note
For a thicker pot pie, simmer the sauce until it looks slightly thicker than you want the final filling to be. The chicken and vegetables will loosen it a little as they warm through, and the crust traps steam during baking.
04Frequently asked
Questions & answers
Can I use raw chicken in chicken pot pie?
This recipe is written for cooked chicken. If you only have raw chicken, cook it first by poaching, roasting, or sautéing it until it reaches 165°F in the thickest part. Then shred or dice it and add it to the filling.
How do I keep chicken pot pie from getting watery?
Let the sauce thicken on the stove before filling the pie, and do not skip the resting time after baking. If the filling looks thin before it goes into the crust, simmer it a few more minutes.
Can I make chicken pot pie with only a top crust?
Yes. Spoon the filling into a deep pie dish or baking dish, cover with one crust, vent, brush with egg wash, and bake. A top-crust-only pie is a little lighter and avoids any worry about a soft bottom crust.
What can I use instead of pie crust?
Puff pastry works well for a flaky top. You can also top the filling with biscuit dough. Baking time may change, so follow the visual cues: the topping should be golden and the filling should be bubbling.
Why did my crust get too dark before the filling bubbled?
Your oven may run hot, or the pie may be close to the top heating element. Cover the browned areas loosely with foil and continue baking until the filling bubbles through the vents.
05Keep cooking
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