Classic Chicken Pot Pie
This Chicken Pot Pie is one of my husband's all-time favorite recipes! I’ve perfected a foolproof method that avoids the pitfalls of other bland or runny recipes and ensures a golden, flaky crust (never soggy!) and a rich, creamy, herb-infused filling that will leave everyone clamoring for more. Best of all, this recipe includes prep-ahead instructions to pop the pie in the oven and bake!
Servings 8 slices
Ingredients
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- Egg wash: 1 large egg beaten with 1 TB milk or heavy cream
POT PIE
- 1/2 cup milk
- 1 1/2 teaspoons cornstarch
- 2 ½ cups shredded chicken (like rotisserie)
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ cups Yukon gold potatoes, peeled, chopped 1/2-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced (about 1 cup)
- 3/4 cup sliced celery
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/2 tsps EACH dried parsley, chicken bouillon (see Notes)
- 1/2 tsp EACH dried oregano, dried thyme, salt
- 1/4 teaspoon rubbed sage, dried rosemary, pepper
- 1 cup frozen peas (don't thaw)
Instructions
MAKE THE PIE DOUGH
- The pie dough must chill for at least 2 hours, but it's best chilled overnight (up to 5 days), so plan accordingly. Make the pie dough recipe (click here) through step 6 (making dough into a disc and chilling). The pie filling may also be made ahead of time and reheated if desired.
MAKE THE FILLING
- Prep: Preheat the oven to 375°F. Whisk the milk and cornstarch together and set aside.
- Microwave the Potatoes: Add chopped potatoes and 1/4 cup water to a microwave-safe bowl with a lid. Cover and microwave for 5-6 minutes, until fork tender; drain and set aside.
- Cook the Veggies: Melt the butter with olive oil in a large braiser (pictured), large saucepan, or Dutch oven over medium-high heat. Add the onions, carrots, celery, and sauté until the onions are softened, about 6-8 minutes. Add the garlic and sauté for 30 seconds. Sprinkle in the flour and cook for 2 minutes (it will be thick).
- Add the Broth: Reduce the heat to low and stir in the chicken broth, milk/cornstarch (whisk again to recombine), chicken bouillon, and spices.
- Thicken the Sauce: Bring to a simmer, whisking constantly, and continue to simmer until thickened to the desired consistency. There will be a lot of liquid/be very thin but will reduce for phenomenal flavor. The sauce will thicken slightly in the next step when the potatoes are added, but in general, the consistency now will be the same as when it comes out of the oven, so adjust as desired. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
- Combine: Remove from heat and stir in the chicken, strained potatoes, and frozen peas. Season with salt and pepper to taste and adjust the consistency as needed. Transfer to a 9-inch, 1 ½ -2" deep pie pan.
TOP WITH PIE CRUST
- Roll Out the Chilled Pastry: Using a rolling pin, roll the chilled dough into an 11—or 12-inch circle on lightly floured parchment paper. Carefully transfer the dough over the filling (place the dough on top of the pie, then peel the parchment paper back).
- Form edges: Fold the overhanging dough back over itself to form a thick crust (see photos in post). Flute the edges (pictured) or crimp with a fork. Cut 6-8 slits in the top to allow steam to escape. Lightly brush the egg wash all over the top crust. I don’t brush it on the fluted edges because this makes them brown more quickly than the center.
BAKE
- Bake: Bake the pot pie for 40-55 minutes at 375 degrees F, or until the top of the crust is golden brown. Watch closely, and cover the edges with foil or a pie crust shield, if needed, to prevent them from burning. If the crust is poofing up in an area, add another slit.
- Cool: Let the pie cool for 5-10 minutes before serving. Enjoy!
Video
Notes
- Chicken bouillon: This imparts a complex, savory goodness to the creamy gravy (it’s like salt with flavor). You may use bouillon powder, bouillon cubes or bouillon base (like Better Than Bouillon or Zoup!). Add it to the filling without first dissolving it in liquid.
Make Ahead
- 100% make ahead. Bake the pie, chill and refrigerate. Reheat per below.
- Filling: The filling can be made and stored in an airtight container in the refrigerator 48 hours ahead. Warm in a skillet, adding a splash of milk, as needed, to thin to desired consistency. Assemble and bake as instructed.
- Make pie dough: The dough can be stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.
How to REheat
- To Store: Let the pot pie cool to room temperature, cover, and refrigerate for up to 5 days.
- Microwave: Transfer individual portions to a microwave-safe plate and microwave for 90 seconds, then at 15-second intervals as needed.
- Air Fryer: Reheat individual portions at 365°F for 5 minutes or until warmed
- Oven: Loosely cover the pie with foil and bake, covered with foil, at 300°F for 20-30 minutes or until warmed through.