A chicken pot pie is a popular comfort food that can be enjoyed year-round, and is particularly comforting in the colder months. It is a convenient and easy-to-make meal that can be enjoyed at home or on the go. I finished this chicken pot pie with a shortcrust all-butter pie dough using my pâte brisée recipe. I made it with a top crust only, but it is easily turned into a double-crust pie by doubling the pastry and lining the pan with one portion.
About Pot Pies
Pot pie is a traditional dish that has been enjoyed for centuries. The pot pie is typically made with a savory filling of meat and vegetables, covered in a flaky pastry crust. The dish continues to be a staple in kitchens all over the world. It has certainly stood the test of time!
The filling for a pot pie can vary depending on regional preferences and personal taste. Typical ingredients include a protein, usually beef or chicken, and vegetables like carrots, peas, and corn. The filling is usually simmered in a flavorful thickened sauce.
The crust is what sets the pot pie apart from other casseroles and stews. It’s typically a shortcrust pastry, such as pâte brisée, made with flour, butter, salt, and water. A pot pie can be made with a top and bottom crust or top crust only. Pot pies can be baked in individual portions or in one large baking dish for a family-style pie. Some recipes call for a lattice or crisscrossed top crust, while others feature a single layer of crust on top.
How To Prepare This Chicken Pot Pie
- Prepare the crust following the recipe instructions and put the dough disk in the fridge.
- Lightly butter the pie plate or pan and set it aside. Heat the oven to 375 F.
- Heat the butter and sauté the onion and celery until they are softened. Add the garlic and cook for another minute.
- To make the roux that will thicken the gravy, add the flour to the pan and stir until it is absorbed. Cook, stirring, for at least 2 minutes.
- The chicken broth comes next. For a more intense chicken flavor, I like to add some chicken base or bouillon, but you can leave that out if you wish. Cook this mixture until it is thickened. Taste the sauce mixture and season with thyme and salt and pepper, as needed.
- Next, add the chicken, peas and carrots, and corn, and cook for 2 or 3 more minutes.
- Pour the chicken pot pie filling into the baking dish.
- Roll out the top crust and fit it over the filling, folding the edge under and crimping as desired.
- Make an egg wash with the egg, cream, and a dash of salt, and brush it over the crust.
- Place the baking dish on a baking sheet to catch any spills. Cut some slits in the top crust and bake in the preheated oven following the instructions. The crust should be golden brown and the filling should be bubbling.
Variations
- For a pot pie with a bottom crust, double the pastry or use 2 store-bought pastry sheets and line the pan with 1 portion.
- Replace the chicken with cooked diced turkey or ham. For a vegetarian pot pie, omit the chicken, use vegetable broth, and add extra vegetables, such as lightly steamed haricot verts, artichokes, sauteed mushrooms, or a larger amount of corn, peas, and carrots.
- Instead of homemade pastry, top the pot pie filling with a store-bought pie crust sheet.
- Use diced chicken from a purchased rotisserie chicken.
Best Chicken Pot Pie Recipe
Chicken pot pie is one of our favorite comfort foods, and this one is fantastic! Prep is easy, with only one crust to cover the rich chicken filling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Pies, Chicken Breasts, Comfort Food
- Method: Bake
Ingredients
For the Crust
- 1 recipe pâte brisée (all butter pie dough), or a store-bought pie pastry sheet
For the Pot Pie Filling
- 5 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 large clove garlic
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 teaspoon chicken base or bouillon granules
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 to 3 cups cooked cubed chicken
- 1 cup frozen peas and carrots, thawed
- 1/2 cup frozen corn kernels, thawed
For the Egg Wash
- 1 large egg
- 1 tablespoon cream or milk
- Dash fine sea salt
Instructions
- Prepare the pie dough, shape it into a disk, and refrigerate while you make the filling.
- Lightly butter a 9 1/2-inch deep-dish pie plate or 2-quart baking dish and heat the oven to 375 F.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until softened, about 6 to 9 minutes.
- Add the garlic to the skillet and cook for 2 minutes longer.
- Add the flour to the skillet mixture and cook for 2 minutes, stirring, to make the roux.
- Gradually add the chicken broth and base to the skillet, whisking often, until thickened. Add the cream and stir to blend. Add the thyme and then taste for seasoning. Add salt and pepper, as needed.
- Add the chicken and peas and carrots; cook, stirring often, for 2 minutes. Remove the pan from the heat.
- Pour the chicken mixture into the prepared baking pan or casserole.
- Roll the dough out to a round or square about 1 inch larger than the baking pan; place on the chicken filling. Trim the pastry and fold the edge under. Crimp the edge with your fingers or the tines of a fork.
- Whisk the egg with the cream or milk and a dash of salt; brush over the crust.
- Cut several slits in the top of the crust and bake in the preheated oven until the pastry is golden brown and the filling is bubbling up through the slits, about 25 to 35 minutes.
- Remove the pot pie to a rack and let it cool for 10 minutes before serving.
Notes
Nutritional information is based on a third-party application and should be considered an estimate. Values may differ depending on brands, ingredient measurements, and serving variations.
