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
- Butter for the pie plate
For the Crust
- 1 pie pastry sheet for 1 single crust pie, homemade or store-bought
For the Pot Pie Filling
- 5 tbsp unsalted butter
- ½ cup diced onion
- ½ cup diced celery
- 1 large clove garlic, minced
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 tsp chicken base, or bouillon granules
- ½ cup heavy cream
- ½ tsp dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups cubed cooked chicken
- 1 cup frozen peas and carrots, thawed
- ½ cup frozen corn, thawed
For the Egg Wash
- 1 large egg
- 1 tbsp cream or milk
- 1 pinch fine sea salt
Recommended Equipment
Instructions
- If using homemade pie dough, shape it into a disk and refrigerate it while you make the filling.1 pie pastry sheet for 1 single crust pie
- Lightly butter a 9 1/2-inch deep-dish pie plate and heat the oven to 375°F.Butter for the pie plate
- 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.5 tbsp unsalted butter | 1/2 cup diced onion | 1/2 cup diced celery
- Add the garlic to the skillet and cook for 30 seconds to 1 minute longer.1 large clove garlic
- Add the flour to the skillet mixture and cook, stirring constantly, for 2 minutes.1/3 cup all-purpose flour
- Gradually add the chicken broth and chicken base or bouillon granules to the skillet, stirring frequently, until thickened. Add the heavy cream and stir to blend. Add the thyme, then taste for seasoning and add kosher salt and freshly ground black pepper to taste.1 1/2 cups chicken broth | 1 tsp chicken base | 1/2 cup heavy cream | 1/2 tsp dried thyme | Kosher salt | Freshly ground black pepper
- Add the cubed cooked chicken, peas and carrots, and corn; cook, stirring often, for 2 minutes. Remove the pan from the heat.3 cups cubed cooked chicken | 1 cup frozen peas and carrots | 1/2 cup frozen corn
- Pour the chicken mixture into the prepared pie plate.
- Roll the dough out to a round or square about 1 inch larger than the baking pan; place it over 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 pinch of salt, then brush it over the crust.1 large egg | 1 tbsp cream or milk | 1 pinch fine sea salt
- Using a sharp knife, cut several slits in the top of the crust. Set the pie plate on a baking sheet in case the filling bubbles over. Bake the pie 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.
Tip: An 8-inch round cake pan may be substituted for the deep-dish pie plate.
Tip: Thawed vegetables help keep the filling from cooling too much or turning watery.
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.
Tried this recipe?Let us know how it was!