Best Chicken Pot Pie
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.
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.
About Pot Pies
Pot pie is a traditional dish 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 remains a staple in kitchens around 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.
What You’ll Like About This Recipe
Rich, savory filling. A buttery roux, chicken broth, and cream create a smooth, flavorful sauce.
Simple approach. One top crust keeps prep easier without sacrificing that classic pot pie feel.
Comfort food favorite. Familiar flavors that are always satisfying and family-friendly.
Ingredient Notes
- Pie crust: An all-butter pâte brisée gives the best flavor, but a store-bought crust works well.
- Butter: Forms the base of the roux and adds richness to the filling.
- Onion and celery: Create a classic aromatic base.
- Chicken broth and base: Broth provides body, while chicken base deepens the flavor.
- Heavy cream: Adds richness and helps create a silky texture.
- Cooked chicken: Rotisserie or leftover chicken works perfectly here.
- Frozen vegetables: Peas, carrots, and corn add color and sweetness with no extra prep.
- Egg wash: Helps the crust bake up golden and glossy.
Steps to Make This Chicken Pot Pie
- Prepare the pie dough and refrigerate while making the filling.
- Preheat the oven and butter the baking dish.
- Cook the onion and celery in butter until softened, then add the garlic.
- Stir in the flour and cook briefly to form a roux.
- Gradually whisk in the broth and chicken base until thickened, then add the cream and seasonings.
- Stir in the chicken and vegetables, then remove from heat.
- Transfer the filling to the baking dish.
- Roll out the dough, place it over the filling, trim and crimp the edges, and cut slits in the top.
- Brush with egg wash and bake until the crust is golden and the filling is bubbling.
Tips
- Let the filling cool slightly before topping with the crust to prevent a soggy bottom.
- Taste the sauce before adding the chicken so seasoning can be adjusted easily.
- Place the pie dish on a baking sheet to catch any bubbling overflow.
- Allow the pot pie to rest before serving so the filling sets up.
Recipe Variations
- Use turkey. Leftover turkey works beautifully in place of chicken.
- Add mushrooms. Sautéed mushrooms add depth and earthiness.
- Make it herby. Add fresh parsley, sage, or rosemary to the filling.
- Try a biscuit topping. Swap the pastry for drop biscuits for a different texture.
Serving Suggestions
- Serve with a simple green salad to balance the richness.
- Add cranberry sauce or chutney for a bright contrast.
- Pair with steamed green beans or roasted Brussels sprouts.
- Choose crusty bread to soak up extra sauce.
How to Store
Refrigerate: Cover and refrigerate leftovers for up to 4 days.
Freeze: Freeze baked and cooled pot pie portions for up to 2 months.
Reheat: Warm in a 350°F oven until heated through and the crust is crisp.
Best Chicken Pot Pie Recipe
Ingredients
For the Crust
- 1 pie pastry sheet, all butter pie dough, or a store-bought pie pastry sheet
For the Pot Pie Filling
- 5 tablespoons butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 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 whipping 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 chicken, cubed
- 1 cup peas and carrots, frozen, thawed
- 1/2 cup corn, frozen, 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
