Chicken Pot Pie

Chicken pot pie is the definition of comfort: tender chicken and vegetables in a creamy thyme gravy, tucked under a flaky golden crust. This homestyle version is pure nostalgia in a pie dish.

Prep time

25 mins

Cook time

45 mins

Total time

1 hr 10 mins

Servings

6 servings

Calories

720

Ingredients

• 2 pie crusts (store-bought or homemade), for top and bottom
• 1 lb (450 g) boneless chicken breast or thighs, diced
• 1/4 cup unsalted butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 egg, beaten, for egg wash

Instructions

1. Cook the diced chicken in a large skillet over medium-high heat until just cooked through, 6 to 8 minutes. Set aside; it will finish cooking in the oven.
2. In the same skillet, melt the butter and sauté the onion, carrots, and celery 6 to 7 minutes until softened. Stir in the flour and cook 2 minutes to remove the raw flour taste.
3. Gradually whisk in the chicken broth until smooth, then simmer 4 to 5 minutes until thickened like gravy. Stir in the cream, peas, thyme, and the cooked chicken, and season boldly with salt and pepper.
4. Heat the oven to 400°F (200°C). Line a 9-inch pie dish with the bottom crust and pour in the warm filling.
5. Lay the top crust over the filling, trim and crimp the edges, and cut 4 steam vents in the center. Brush the entire surface with the beaten egg.
6. Bake 35 to 40 minutes until the crust is deeply golden and the filling bubbles up through the vents.
7. Cool 15 minutes before slicing. This rest sets the gravy so it does not flood the plate.

Pro tips

• A rotisserie chicken is a fine shortcut; use 3 cups of shredded meat and skip the first step.
• Make the filling thick enough to mound on a spoon; a thin gravy will soak the bottom crust.
• Blind-bake the bottom crust for 10 minutes if your oven runs cool.
• Let the pie rest the full 15 minutes; slicing early is the top cause of runny filling.

Frequently asked questions