This chicken pot pie recipe is the crust-topped comfort pie: leftover or poached chicken, mixed vegetables, a flour-thickened gravy, and a pastry lid. It is not chicken and dressing casserole and it is not baked ziti. Sister sites keep their dinners; this leftover high-volume pie stays on Your Daily Hit.
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Chicken Pot Pie
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Homemade chicken pot pie with creamy filling and pastry crust. From Your Daily Hit.
Ingredients
- 2 pie crusts (homemade or refrigerated), for a 9-inch pie
- 1/3 cup (75g) unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup (42g) all-purpose flour
- 1 3/4 cups (420ml) chicken broth
- 2/3 cup (160ml) milk
- 3 cups (about 400g) cooked shredded chicken
- 1 cup (150g) frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 egg beaten with 1 tablespoon water
Instructions
- Heat the oven to 425°F (220°C). Fit one crust into a 9-inch pie dish.
- Melt butter in a saucepan. Cook onion, carrot, and celery 6 minutes. Sprinkle flour; cook 1 minute. Whisk in broth and milk until thick, 4 to 5 minutes. Stir in chicken, peas, salt, pepper, and thyme.
- Pour into the crust. Top with the second crust. Seal and vent. Brush with egg wash.
- Bake 30 to 38 minutes until the crust is deep golden and the filling bubbles. Rest 15 minutes before slicing.
Notes
Rotisserie chicken is the weeknight move. A puff-pastry lid on a 9-inch skillet is fine; start checking at 25 minutes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Pie, not dumplings
Chicken and dumplings is a stew with dough. This is a double-crust pie. Separate URLs.
Substitutions
Turkey works after Thanksgiving. Frozen mixed vegetables can replace the diced carrot and peas.
Mistakes to avoid
Do not skip venting or the crust steams soggy. Do not slice immediately or the gravy runs.
Storage
Refrigerate 3 days. Reheat at 350°F until hot. Freeze unbaked (well wrapped) 1 month; bake from frozen, adding 15 minutes.
Nutrition (estimated)
About 480 calories per slice if cut into 6. Estimate only, not a lab test.
FAQ
Can I use only a top crust?
Yes. Pour filling into a pie dish or skillet and cap it. Still this recipe.
Is this chicken and dumplings?
No. Dumplings simmer in broth. This bakes under pastry.
Raw chicken?
Poach or roast it first. The filling bake is not long enough for raw chunks.
Store-bought crust?
That is how most weeknights happen. Homemade crust is optional.