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comforting chicken pot pie recipe with a slice cut out

Best Chicken Pot Pie Recipe

Diana
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.
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Servings 6 servings
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Course Chicken Breasts, Comfort Food, Pies
Prep Time 25 minutes
Cook Time 30 minutes

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.
Keyword carrots, chicken breasts, chicken pot pie, corn, cream, peas
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