Chicken Pot Pie

There’s something magical about a steaming slice of Chicken Pot Pie on a chilly winter evening. I still remember the first time I tried it—my grandmother’s kitchen filled with the aroma of freshly baked crust and rich, savory filling. It was a cozy family gathering where laughter echoed, and every bite felt like a warm hug. This dish has a way of bringing people together, making it a perfect addition to any dinner table. As I got older, I learned to make my own Chicken Pot Pie, and now it’s a cherished tradition in my home. I love how it combines simple ingredients to create a comforting meal that warms the heart.

Essential Ingredients for Chicken Pot Pie

The beauty of Chicken Pot Pie lies in its delightful combination of ingredients. Each component plays a crucial role in creating a dish that’s both satisfying and memorable. From the flaky crust to the savory filling, these ingredients come together to offer flavor and comfort.

• 2 pie crusts: The foundation of any great pot pie. A flaky, buttery crust encases the delicious filling, making each bite a treat.
• 1 cup diced baby gold potatoes: These tender potatoes add heartiness and absorb the flavorful chicken stock.
• 4 tablespoons unsalted butter: Adds richness and helps create the perfect roux for the filling.
• 1/3 cup yellow onion: Provides a base of flavor that enhances the overall taste of the dish.
• 1 teaspoon minced garlic: A must for adding depth and aroma to the filling.
• 1 cup thinly sliced carrots: These sweet, tender carrots add a touch of color and nutrition.
• 1/2 cup thinly sliced celery: Provides a subtle crunch and freshness to the filling.
• 1/3 cup all-purpose flour: Thickens the filling and gives it that creamy texture.
• 1-3/4 cups chicken stock: The key component that forms the base of the savory sauce.
• 1/2 cup heavy cream: Adds richness and creaminess, making the filling indulgent.
• 1 teaspoon salt: Balances the flavors and enhances the overall taste.
• 1/2 teaspoon pepper: Adds a subtle kick to the filling.
• 1/2 tablespoon fresh thyme: Fresh herbs elevate the flavor profile with their aromatic qualities.
• 1 tablespoon fresh flat-leaf parsley: Adds brightness and a pop of color to the filling.
• 1/4 teaspoon celery seed: Optional, but it can enhance the flavor of the filling.
• 2 teaspoons chicken bouillon powder: Adds a concentrated chicken flavor to the sauce.
• 2-1/2 cups shredded rotisserie chicken: The star ingredient that makes this dish hearty and satisfying.
• 3/4 cup frozen peas: A classic addition that brings sweetness and color to the filling.
• 3/4 cup frozen corn: Adds another layer of sweetness and texture.
• 1 large egg white: Used to brush the top crust for a beautiful golden finish.

Chicken Pot Pie Instructions

Making Chicken Pot Pie is a rewarding experience that fills your kitchen with mouthwatering aromas. Follow these detailed steps to create a comforting meal you’ll love.

1. To start, we’ll make the pie crust. In a large bowl, combine the all-purpose flour and fine sea salt. Using a pastry cutter or two table knives, cut the unsalted butter into the dry ingredients until the mixture resembles coarse bread crumbs. This step is crucial for achieving a flaky crust.
2. In a separate bowl, whisk together the egg yolks and cold water (start with a smaller amount) until smooth. Pour this mixture into the center of the dry ingredients and stir with a wooden spoon until it’s combined. Be gentle; you don’t want to overwork the dough.
3. Gently knead the dough with your hands until it forms a cohesive ball. If it feels too dry, add an extra tablespoon or two of cold water as needed. Once it forms a dough, flatten it into a disc, cut it in half, and wrap each half tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax.
4. While the dough chills, preheat your oven to 400°F (200°C). Next, prepare the filling by adding the diced baby gold potatoes to a pot. Cover them with water, bring it to a boil, and cook until they’re tender, roughly 10 to 15 minutes. Drain and set aside.
5. In a large skillet or pot, melt the butter over medium-high heat. Once it’s melted, add the yellow onion and cook for about 2 to 3 minutes until it’s softened. Then, add the minced garlic, stirring it in.
6. Stir in the carrots and celery, cooking until they’re tender—around 6 to 8 minutes. Don’t rush this step, as tender vegetables are essential for the filling.
7. Next, whisk in the all-purpose flour and cook for about a minute to get rid of the raw flavor. Gradually add the chicken stock and heavy cream, whisking constantly until the sauce is smooth and starts to thicken. This should take about 6 to 8 minutes.
8. Once thickened, season the sauce with salt, pepper, thyme, parsley, celery seed, and chicken bouillon powder. Gently fold in the cooked chicken, peas, corn, and the cooked potatoes. Remove from heat and set aside.
9. Now, roll out your chilled pie crust on a lightly floured surface. Rotate the dough a quarter turn after every few rolls until you achieve a 12-inch circle.
10. Transfer the rolled dough to a 9-inch pie pan (ceramic or glass works best). Pour the prepared filling into the crust. If you have a second crust, place it on top, tucking it in and crimping the edges to seal.
11. Before baking, use a sharp knife to make a few small slits in the center of the top crust to let steam escape. Brush the crust and edges with the beaten egg white to ensure a beautiful golden finish.
12. Bake the Chicken Pot Pie in the preheated oven for 45 minutes or until the crust is golden brown. If the edges brown too quickly, cover them with a pie shield or aluminum foil.
13. Once baked, let the pie cool for about 10 to 15 minutes before slicing. This will help the filling set up a bit more.

Make It Your Own

One of the best parts about Chicken Pot Pie is that you can easily customize it to your liking. Here are some fun tips to make this dish uniquely yours:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze the assembled but unbaked pie for up to 3 months. Just bake from frozen, adding a little extra time to ensure it’s cooked through.
• Variations: Try using leftover turkey for a holiday twist or adding different vegetables like green beans or mushrooms for variety.
• Spice it up: Add a pinch of cayenne or crushed red pepper flakes for a little heat.
• Cheesy goodness: Stir in some shredded cheese to the filling for a creamy, cheesy twist.
• Herb infusion: Experiment with different herbs like rosemary or sage for a unique flavor profile.

Perfect Pairings for Chicken Pot Pie

Serving Chicken Pot Pie can be as delightful as making it. Here are some fantastic pairings and serving suggestions:

• Side Salad: A simple mixed greens salad with a light vinaigrette complements the rich flavors of the pie beautifully.
• Mashed Potatoes: For an extra hearty meal, serve your pot pie alongside creamy mashed potatoes.
• Seasonal Vegetables: Roasted seasonal vegetables can add a touch of freshness and color to your plate.
• Special Occasion: This dish is perfect for family gatherings, holidays, or cozy dinners on a chilly evening.
• Storage Tips: If you have leftovers, store in an airtight container for up to 3 days, ensuring the crust remains crispy.
• Seasonal Pairing: During winter, pair with a warm apple pie for dessert to complete your comforting meal.

FAQ

Conclusion

In conclusion, Chicken Pot Pie is a timeless dish that brings warmth and comfort to any meal. Its rich flavors and customizable aspects make it a favorite in many households. I encourage you to give this delightful recipe a try; it’s perfect for sharing with family and friends. You won’t regret it!

Chicken Pot Pie

The ultimate comfort food, Chicken Pot Pie offers a rich, creamy filling encased in a flaky crust. Perfect for chilly evenings, this dish is not only satisfying but also a great way to share a warm meal with loved ones. Make it tonight for an easy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 10 slices

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 crusts pie
• 1 cup diced baby gold potatoes 2 small or 1 large
• 4 tablespoons unsalted butter
• 1/3 cup yellow onion diced
• 1 teaspoon minced garlic 2 cloves
• 1 cup thinly sliced carrots 2 to 3 medium carrots
• 1/2 cup thinly sliced celery 1 to 2 stalks
• 1/3 cup all-purpose flour
• 1-3/4 cups chicken stock or broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 tablespoon fresh thyme finely minced
• 1 tablespoon fresh flat-leaf parsley finely minced
• 1/4 teaspoon celery seed optional
• 2 teaspoons chicken bouillon powder
• 2-1/2 cups shredded rotisserie chicken or chopped
• 3/4 cup frozen peas
• 3/4 cup frozen corn
• 1 large egg white beaten

Equipment

• Large skillet or pot
• 9-inch pie pan, preferably ceramic or glass

Method

 

1. Crust: See note 1.In a large bowl, stir together the flour and salt. Using a pastry cutter (or 2 table knives), cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolks and water (start with less water and add more as needed) until smooth. Pour into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible. Gently knead with your hands to form a dough (add an extra tablespoon or 2 of water if needed). Handle the mixture as little as possible, and once it’s formed into a dough, gently flatten it into a disc. Cut the disc exactly in half and form each half into a smaller disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1–5 days.
2. Preheat oven to 400°F. Add the diced potatoes to a pot (you can peel if desired), cover with water and bring to a boil. Cook until tender, about 10–15 minutes. Remove from heat, drain and set aside.
3. Meanwhile, heat the butter in a large skillet or pot over medium-high heat. Once butter is melted, add the onions, cook for 2–3 minutes, and add garlic. Stir in the carrots and celery and cook until tender, stirring occasionally, about 6–8 minutes. Don’t rush this or you’ll have hard pieces of carrot/celery in the pot pie; they don’t get much more tender throughout the rest of the process.
4. Whisk in the flour and cook for about 1 minute to cook off the raw flavor. Gradually add the chicken stock and heavy cream, whisking constantly until the sauce is smooth. Next, stir in the salt, pepper, thyme, parsley, celery seed, and chicken bouillon powder. Simmer sauce over medium-low heat for 6–8 minutes or until sauce has thickened.
5. Gently add in diced chicken, peas, corn, and drained cooked potato. Remove from heat and set aside while you roll out the pie dough.
6. Roll out the pie crust on a lightly floured surface. Turn the dough about a quarter turn after every few rolls until you have a 12-inch circle of dough. Use the rolling pin to lift up the dough and gently place into a 9-inch pie pan (preferably glass or ceramic; avoid metal). Pour the pot pie filling into the crust. Add top crust. Gently tuck it in with your fingers, making sure it is smooth and the crust is fully sealed; then crimp the edges of the crust.
7. With a sharp knife, make a few small slits (to let steam escape) in the center of the top crust. Using a pastry brush, brush the crust and edges with beaten egg white. Bake for 45 minutes, or until the crust is golden brown. (Use a pie shield to protect the edges from browning too much if needed). Cool for 10–15 minutes; cut into slices and serve.

Notes

• Tip 1: Use cold ingredients for a flaky crust.
• Tip 2: Don’t rush the cooking to ensure tender vegetables.
• Tip 3: Rest the crust in the refrigerator to prevent shrinking.
• Tip 4: Keep an eye on the crust to avoid over-browning.
• Tip 5: Adjust seasoning to taste before baking.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.