There’s something undeniably comforting about a warm, homemade chicken pot pie. With its flaky crust and savory filling, it’s the kind of dish that brings everyone to the table. This recipe is incredibly simple, yet it delivers all the hearty, classic flavors you crave.
Perfect for a cozy dinner, it’s a family favorite that’s sure to become a staple in your home. Grab your ingredients, and let’s make this delicious pot pie together!
Steps
- Preheat your oven to 425°F (220°C). In a large skillet over medium-high heat, melt the butter and add chopped onion, carrots, and celery with a pinch of salt. Cook until the onions are soft and slightly browned.
- Add fresh thyme and cubed chicken, seasoning well with salt and pepper. Cook until the chicken is lightly browned.
- Stir in the flour and cook for an additional minute, ensuring it coats the ingredients well.
- Gradually pour in the chicken broth and half and half (or milk), stirring frequently until the mixture thickens slightly. Add the frozen peas, then remove from heat to cool slightly.
- Lightly grease a 9-inch pie plate and line it with one of the pie crusts. Fill the crust with the cooled chicken mixture.
- Brush the edges of the crust with beaten egg, then place the second pie crust on top. Press to seal the edges, trim any excess dough, and crimp the edges.
- Brush the top crust with egg wash and cut a small slit in the center for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden and cooked through. Allow the pie to rest for 10-15 minutes before cutting and serving.
Ingredients
- 4 tablespoons unsalted butter (with extra for greasing the dish)
- 1 onion (yellow or white), chopped
- 4 carrots, peeled and diced
- 2 celery stalks, chopped
- Salt and cracked black pepper, to taste
- 1 tablespoon fresh thyme leaves
- 2 chicken breasts (medium-large), cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 ½ cups half and half or whole milk
- ¾ cup frozen peas
- 2 sheets of refrigerated pie crust (or homemade pie crust)
- 1 egg, beaten lightly
FAQ
- What is the distinction between a Chicken Pie and a Chicken Pot Pie?
- In the Southern United States, chicken pies resemble small hand pies filled with chicken, similar to a savory fruit pie, and typically lack vegetables. In contrast, chicken pot pies are full-sized pies complete with sauce and vegetables, baked in a pie pan.
- What ingredients create the sauce in a Chicken Pot Pie?
- The sauce for this chicken pot pie is crafted using butter, flour, optional cooking wine, and half and half. These components are cooked with the vegetables to form a rich, thick sauce that prevents the filling from sinking and also helps keep the lower crust from becoming soggy.
- How can I stop a soggy bottom crust on my Chicken Pot Pie?
- To avoid a soggy crust, use a metal pie plate to better conduct heat. You can also preheat a thick sheet pan or pizza stone in the oven and place your pie on it to help cook the bottom pastry more thoroughly.
- Can I make this Chicken Pot Pie with just a top crust?
- Absolutely! Place the pie filling in a suitable heatproof dish and brush the edges with egg wash. Cover with a single pie crust, press down the edges, and proceed with baking as directed.
- Is it possible to substitute biscuits for the pie crust in this recipe?
- Yes, you can top the chicken pot pie with either homemade or store-bought biscuits. Prepare the biscuits according to the package or recipe instructions, then place the fully baked biscuits over the cooked pie filling and allow them to warm through before serving.
Tips
- Prevent a Soggy Bottom: Use a metal pie plate to ensure better heat conduction, which helps cook the pastry evenly. For added assurance, place a thick sheet pan or pizza stone in the oven while preheating and bake your pie on top of it.
- Customize Your Crust: If you prefer just a top crust, use a heatproof glass or ceramic dish, and apply a single pie crust over the filling. Brush the edges with egg wash to seal, and proceed with the recipe as usual.
- Biscuit Topping Option: For a twist, try topping your chicken pot pie with biscuits. Bake the biscuits as directed, then place them on top of the cooked filling. Let them warm through before serving, ensuring the chicken is fully cooked.
- Enhance Flavor with Cooking Wine: For a richer taste, consider adding 1/4 cup of white cooking wine before step 4 and stir until mostly evaporated. This will add a nice depth of flavor to the filling.
Equipment
- 9-inch Pie Plate – A metal pie plate is recommended for better heat conduction to prevent a soggy bottom crust.
- Large Skillet or Dutch Oven – For cooking the filling.
- Sharp Knife – For trimming excess pie crust and crimping the edges.
- Pastry Brush – For brushing the egg wash over the crust.
- Pizza Stone or Thick Sheet Pan (optional) – To help cook the pastry on the bottom by placing it in the oven during preheating.