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.
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
Calories: 378kcalCarbohydrates: 17gProtein: 19gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 131mgSodium: 716mgPotassium: 277mgFiber: 1gSugar: 2gVitamin A: 2947IUVitamin C: 4mgCalcium: 49mgIron: 2mg
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.
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