Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pie crusts (store-bought or homemade), for a 9-inch pie; 4 tbsp butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1/3 cup all-purpose flour; 2 cups chicken broth; 2/3 cup whole milk; 2 1/2 cups cooked, diced chicken; 1 cup frozen peas; 1 tsp dried thyme; 3/4 tsp salt, plus more to taste; 1/4 tsp black pepper; 1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 400°F (204°C). Fit one pie crust into a 9-inch pie dish and set the second aside for the top.
Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery for 5-6 minutes until softened.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth and milk, stirring until smooth, and bring to a simmer until thickened, about 3-4 minutes.
Stir in the chicken, peas, thyme, salt and pepper. Taste and adjust seasoning, then remove from heat.
Pour the filling into the prepared pie crust. Top with the second crust, crimp the edges to seal, and cut a few slits in the top for steam to escape.
Brush the top crust with egg wash. Bake for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling.
Let rest for 10-15 minutes before slicing.

How to tell it's done

The pie is done when the crust is deep golden brown on top and around the edges, and you can see the filling bubbling through the steam slits. Since the chicken is pre-cooked, bubbling means the filling is hot all the way through. Check the bottom crust through the glass if you're using a glass dish: it should look golden, not pale and wet.

Tips for success

Cooking the flour with the vegetables briefly before adding liquid is essential for a thick, non-runny filling.
Let the pie rest at least 10 minutes after baking — cutting too soon lets the filling run out.
Cover the edges of the crust with foil partway through baking if they're browning too quickly.
This is a great way to use leftover roasted or rotisserie chicken.

Ingredient notes & swaps

Bottom crust: to avoid a soggy bottom, bake the pie on the lowest oven rack, or on a preheated baking sheet.
Filling consistency: the filling should be thick, like gravy, before it goes into the crust. If it looks thin, simmer it a couple of minutes longer.
Vegetables: diced potatoes (cooked first), pearl onions, green beans or corn are good additions to the classic peas and carrots.
Single-crust option: skip the bottom crust and use just a top crust or puff pastry. It's faster and avoids a soggy bottom completely.

Storage & reheating

Refrigerate leftovers, covered, for up to 3-4 days. Reheat individual slices in a 350°F oven for 15-20 minutes, which keeps the crust flaky, or microwave them if you don't mind a softer crust.

Make ahead & freezing

Make the filling up to 2 days ahead and refrigerate it. Assemble the pie with cold filling just before baking, adding 5-10 minutes. To freeze, assemble the pie unbaked, wrap it tightly, and freeze for up to 3 months. Bake from frozen at 400°F for 60-75 minutes, covering the edges with foil if they brown too fast.

What to serve with it

Pot pie is a full meal. A simple green salad with a sharp vinaigrette or some cranberry sauce on the side balances the creamy filling.

Frequently asked questions

Why is my chicken pot pie filling runny?

The flour needs to cook with the butter and vegetables before liquid is added, and the filling should be visibly thick before it goes into the crust; letting the baked pie rest also helps it set.

Can I use a store-bought pie crust?

Yes, a good store-bought crust works well and saves significant time; just make sure it's fully thawed if frozen.

Can I make chicken pot pie ahead of time?

Yes, assemble it unbaked and refrigerate for up to a day, or freeze unbaked for up to 3 months; bake straight from frozen, adding extra time.

What can I use instead of a top crust?

A biscuit topping or puff pastry sheet both make good alternatives to a traditional pie crust.

Nutrition (per serving)

Calories	486
Protein	24g
Carbs	38g
Fat	27g
Sodium	680mg
Sugar	4g

Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.

Written by

Armin

Armin runs Daily Chicken Meals and writes every recipe on the site. He's working through the whole collection in his own kitchen, adding his own photos and notes to each recipe as he cooks it. More about how recipes here are written.

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