Description

This classic Chicken Pot Pie recipe features a creamy chicken and vegetable filling baked inside a crisp, flaky double pie crust. Perfect for comfort food lovers, it includes tender shredded chicken, carrots, celery, peas, and aromatic thyme in a rich sauce, all enveloped in buttery, golden pastry. The dish is make-ahead and freezer-friendly, making it an ideal hearty meal for any occasion.

Ingredients

Scale

Filling Ingredients

¼ cup unsalted butter (56g)
1 cup chopped yellow onion (about ½ onion) (120g)
1 cup thinly sliced carrots (about 2 carrots) (100g)
½ cup chopped celery (about 1 stalk) (50g)
3 garlic cloves (minced)
⅓ cup all-purpose flour (40g)
1¾ cup chicken broth (warm) (420mL)
½ cup heavy cream (warm) (120mL)
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 cups cooked, shredded chicken (400g)
1 cup frozen green peas (170g)

Pie Crust and Topping

2 pie crusts (homemade or store-bought)
Heavy cream (for brushing)

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Instructions

Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the chopped onion, carrots, celery, and minced garlic. Cook for 5 minutes, stirring frequently, until the carrots start to soften.
Add Flour: Stir in the all-purpose flour and cook constantly for 2 minutes to create a roux, which will thicken the filling.
Prepare Sauce: Gradually pour in the warm chicken broth and heavy cream while stirring continuously. Add fresh chopped thyme, kosher salt, and black pepper. Reduce heat to low and simmer for approximately 5 minutes until the sauce thickens.
Add Chicken and Peas: Stir in the shredded cooked chicken and frozen peas. Remove the skillet from heat and transfer the filling into a bowl to cool for 20 minutes.
Preheat Oven: Meanwhile, preheat your oven to 425°F (220°C).
Prepare Bottom Crust: On a lightly floured surface, roll out one pie crust into a 12-inch circle. Place it into a 9-inch deep pie pan, pressing it into the sides and bottom. Let any excess pastry hang over the edges.
Fill the Pie: Spoon the cooled chicken filling into the pie crust and spread evenly.
Top Crust: Roll out the second pie crust into an 11-inch circle. Place it over the filling. Trim excess dough to about 1 inch beyond the edge of the pie pan. Fold the excess under itself and crimp edges to seal the pie. Brush the top crust with heavy cream and cut a few slits to vent steam.
Bake the Pie: Place the pie on a rimmed baking sheet. Bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for about 40 minutes, or until the crust is deep golden brown and the filling is bubbling.
Cool and Serve: Let the pie cool for 20 minutes before slicing. Optionally, sprinkle with flaked salt, pepper, and garnish with fresh thyme before serving.

Notes

This recipe is make-ahead and freezer-friendly; prepare and freeze before baking for convenient future meals.
Use cooked, shredded chicken leftovers or rotisserie chicken for quick preparation.
For a gluten-free option, substitute pie crust and flour with gluten-free versions.
Ensure the filling cools before assembling the pie to prevent soggy crusts.
Cut slits on top crust to allow steam to escape during baking, preventing crust from cracking.

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 584 kcal
Sugar: 5 g
Sodium: 957 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 16 g
Trans Fat: 0.3 g
Carbohydrates: 43 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 97 mg