Chicken Pot Pie

5 from 9 votes

Chicken Pot Pie features a flaky crust, a rich, creamy sauce, and a hearty, well-seasoned filling. Easy to make and so delicious!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Keyword: chicken pot pie

Servings: slices

Author: Chelsea Lords

Cost: $12.48

Equipment

Large skillet or pot
Pie pan 9-inch, preferably ceramic or glass

Ingredients

2 pie crusts see note 1
1 cup diced Yukon gold potatoes 2 small or 1 large
4 tablespoons unsalted butter
1/3 cup yellow onion diced
1 teaspoon minced garlic 2 cloves
1 cup thinly sliced carrots 2 to 3 medium carrots
1/2 cup thinly sliced celery 1 to 2 stalks
1/3 cup all-purpose flour
1-3/4 cups chicken stock or broth
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper see note 2
1/2 tablespoon fresh thyme finely minced
1 tablespoon fresh flat-leaf parsley finely minced
1/4 teaspoon celery seed optional
2 teaspoons chicken bouillon powder
2-1/2 cups shredded rotisserie chicken or chopped
3/4 cup frozen peas
3/4 cup frozen corn
1 large egg white beaten

US - Metric

Instructions

Crust: See note 1. In a large bowl, stir together the flour and salt. Using a pastry cutter (or 2 table knives), cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolks and water (start with less water and add more as needed) until smooth. Pour into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible.
Gently knead with your hands to form a dough (add an extra tablespoon or 2 of water if needed). Handle the mixture as little as possible, and once it’s formed into a dough, gently flatten it into a disc. Cut the disc exactly in half and form each half into a smaller disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1–5 days.
Preheat oven to 400°F. Add the diced potatoes to a pot (you can peel if desired), cover with water and bring to a boil. Cook until tender, about 10–15 minutes. Remove from heat, drain and set aside.
Meanwhile, heat the butter in a large skillet or pot over medium-high heat. Once butter is melted, add the onions, cook for 2–3 minutes, and add garlic. Stir in the carrots and celery and cook until tender, stirring occasionally, about 6–8 minutes. Don’t rush this or you’ll have hard pieces of carrot/celery in the pot pie; they don’t get much more tender throughout the rest of the process. Whisk in the flour and cook for about 1 minute to cook off the raw flavor.
Gradually add the chicken stock and heavy cream, whisking constantly until the sauce is smooth. Next, stir in the salt, pepper, thyme, parsley, celery seed, and chicken bouillon powder. Simmer sauce over medium-low heat for 6–8 minutes or until sauce has thickened. Gently add in diced chicken, frozen peas, frozen corn, and drained cooked potato. Remove from heat and set aside while you roll out the pie dough.
Roll out the pie crust on a lightly floured surface. Turn the dough about a quarter turn after every few rolls until you have a 12-inch circle of dough. Use the rolling pin to lift up the dough and gently place into a 9-inch pie pan (preferably glass or ceramic; avoid metal). Pour the pot pie filling into the crust. Add top crust. Gently tuck it in with your fingers, making sure it is smooth and the crust is fully sealed; then crimp the edges of the crust.
With a sharp knife, make a few small slits (to let steam escape) in the center of the top crust. Using a pastry brush, brush the crust and edges with beaten egg white. Bake for 45 minutes, or until the crust is golden brown. (Use a pie shield to protect the edges from browning too much if needed). Cool for 10–15 minutes; cut into slices and serve.

Notes

Note 1: Make your favorite pie crust or use this recipe (steps 1 and 2 in the instructions):

2 and 2/3 cups all-purpose flour
1/2 teaspoon fine sea salt
14 tablespoons unsalted butter, cubed and chilled
2 large egg yolks
4–6 tablespoons (28g) very cold water

Note 2: If you love lemon, try lemon pepper here instead. I usually do this.

Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through to keep the crust crisp. For longer storage, freeze individual portions for up to 3 months and reheat from frozen or thaw overnight in the fridge before baking.

Nutrition