Chicken Pot Pie

Introduction

Chicken Pot Pie is the ultimate comfort food, with its flaky crust and creamy, hearty filling that warms you from the inside out. This version gets its incredible flavor from a rich, homemade sauce and fresh herbs, making it far superior to any store-bought version. It’s a timeless, satisfying meal that’s perfect for family dinners or special gatherings.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Servings: 6

Ingredients

• 3 boneless skinless chicken breasts ((cooked and shredded- see below))
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas ((10 to 12-ounces))
• 1 small bag frozen corn ((10 to 12-ounces))
• 1 small bag frozen pearl onions (optional)
• 1 tablespoon fresh rosemary (chopped finely)
• 1 tablespoon fresh parsley (chopped finely)
• salt and black pepper to taste
• pie crust for double crust ((homemade or store-bought))

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Have your cooked and shredded chicken ready.
2. Sauté Vegetables: In a large skillet or Dutch oven, heat the 2 tablespoons of vegetable oil over medium heat. Add the chopped yellow onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Transfer them to a bowl and set aside.
3. Make the Roux: In the same pot, melt the 1/2 cup of butter over medium heat. Whisk in the 1/2 cup of flour until it forms a thick paste. Cook, stirring constantly, for 1-2 minutes until golden.
4. Create the Sauce: Slowly pour in the 3 cups of chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 2-3 minutes until the mixture thickens.
5. Finish the Filling: Reduce the heat to low. Stir in the 3/4 cup of heavy whipping cream, followed by the cooked vegetables, shredded chicken, frozen peas, frozen corn, and frozen pearl onions (if using). Stir in the fresh rosemary and parsley. Season generously with salt and black pepper to taste. Remove from heat.
6. Assemble the Pie: Line a 9-inch deep-dish pie plate with the bottom pie crust. Pour the warm filling into the crust. Cover with the top crust, crimp the edges to seal, and cut a few slits in the top to vent.
7. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
8. Cool: Let the pot pie rest for 10-15 minutes before serving to allow the filling to set.

Variations

• Individual Pies: Divide the filling among 6 oven-safe ramekins and top each with a round of pie dough or puff pastry for single-serving portions.
• Biscuit Topper: Skip the top pie crust and instead top the filling with dollops of biscuit dough before baking for a classic chicken and biscuits feel.
• Creamier Filling: For a thicker, creamier texture, let the filling simmer for a few extra minutes before assembling, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons broth.
• Cheese Crust: Sprinkle a handful of grated parmesan or cheddar cheese over the top crust before baking for a cheesy, golden finish.

Tips for Success

• Don’t skip cooking the roux (the flour-butter mixture) for a full minute—it cooks out the raw flour taste and gives the sauce a nutty depth.
• Use cold or room-temperature filling when assembling; a hot filling can melt the bottom crust and make it soggy.
• For a golden, shiny crust, brush the top with an egg wash (1 egg beaten with 1 tbsp water) before baking.
• To easily cook the chicken, poach the breasts in simmering water or broth for 12-15 minutes, or use leftover rotisserie chicken.

Storage & Reheating

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, cover the pie with foil and warm in a 350°F oven for 20-25 minutes, or until heated through. Reheating in the oven helps keep the crust crisp.

FAQ

Can I use store-bought rotisserie chicken?

Absolutely. Using 3 cups of shredded rotisserie chicken is a fantastic shortcut and adds great flavor.

Can I make this ahead of time?

Yes. Prepare the filling, let it cool completely, and store it in the fridge for up to 2 days. Assemble and bake when ready.

Can I freeze the pot pie?

You can freeze the unbaked, assembled pie. Wrap it tightly in plastic wrap and foil. Bake from frozen, adding 15-20 minutes to the bake time, until golden and bubbly.

What can I substitute for heavy cream?

For a slightly lighter option, you can use half-and-half, but the sauce will be less rich and creamy.

Do I need to thaw the frozen vegetables?

No, add them directly from the freezer. They will cook perfectly during baking.

My bottom crust is soggy. How can I prevent this?

Try blind-baking the bottom crust for 10 minutes before adding the filling. You can also ensure your filling isn’t too watery by letting it thicken properly on the stove.