Chicken Pot Pie

Introduction

This chicken pot pie recipe delivers the ultimate comfort food experience, with a flaky, golden crust enveloping a creamy and savory filling packed with tender chicken and vegetables. You’ll appreciate how the fresh herbs brighten the rich sauce, creating a deeply satisfying homemade meal. It’s the perfect dish to warm you up on a chilly evening.

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 your oven to 425°F (220°C). Prepare your cooked and shredded chicken breasts.
2. In a large skillet or Dutch oven, heat the 2 tablespoons of vegetable or canola oil over medium-high heat. Add the chopped yellow onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
3. Push the vegetables to the side of the pan. Add the 1/2 cup (1 stick) of butter to the center. Once melted, whisk in the 1/2 cup of all-purpose flour to form a roux. Cook for 1-2 minutes until bubbly and golden.
4. Gradually pour in the 3 cups of chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
5. Reduce the heat to low. Stir in the 3/4 cup of heavy whipping cream, the shredded chicken, the bag of frozen peas, the bag of frozen corn, and the optional bag of frozen pearl onions. Cook until heated through, about 5 minutes.
6. Remove from heat. Stir in the 1 tablespoon of fresh rosemary and 1 tablespoon of fresh parsley. Season generously with salt and black pepper to taste.
7. Roll out one pie crust and fit it into the bottom of a 9-inch deep-dish pie plate. Pour the warm filling into the crust-lined plate.
8. Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut 4-5 slits in the top to vent.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil or a pie shield.
10. Let the pot pie rest for 10-15 minutes before serving to allow the filling to set slightly.

Variations

• Individual Pot Pies: Divide the filling among 6 oven-safe ramekins or small bowls. Top each with a round of pie crust, puff pastry, or even a flaky biscuit for personal-sized servings.
• Crustless Version: Skip the pie crust entirely and bake the filling in a casserole dish. For a topping, sprinkle with shredded cheese, crushed crackers, or breadcrumbs mixed with a little melted butter.
• Biscuit Topped: Instead of a top pie crust, drop spoonfuls of homemade or store-bought biscuit dough over the hot filling in a baking dish. Bake until the biscuits are cooked through and golden.
• Herb Swap: Replace the fresh rosemary and parsley with other fresh herbs like thyme, sage, or tarragon for a different flavor profile.

Tips for Success

• For the best flavor, use the chicken broth from poaching your chicken breasts or a high-quality store-bought broth.
• Let the filling cool slightly before adding it to the bottom crust; this helps prevent a soggy bottom crust.
• Chilling your pie dough before rolling and baking helps ensure a flakier texture.
• To prevent a soupy filling, make sure the roux and broth mixture has thickened substantially before adding the cream and frozen vegetables.

Storage & Reheating

Store leftover pot pie, covered tightly in the refrigerator, for up to 3-4 days. To reheat, cover the pie loosely with foil and warm in a 350°F oven for 15-20 minutes, or until heated through. For a single serving, microwave it for 1-2 minutes, though the crust will lose some crispness.

FAQ

Can I use rotisserie chicken?

Yes, about 3 cups of shredded rotisserie chicken is a perfect shortcut to skip the cooking step for the chicken breasts.

Can I make this ahead of time?

You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble with the crust just before baking for the best texture.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh peas and corn. Add them to the skillet with the carrots and celery so they have time to cook through.

My filling is too thin. How can I thicken it?

Let the filling simmer for a few more minutes before assembling the pie. You can also create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering filling.

Can I freeze chicken pot pie?

Yes, you can freeze the assembled but unbaked pie for up to 3 months. Wrap it tightly in plastic wrap and foil. Bake from frozen, adding 15-20 minutes to the bake time, or thaw overnight in the fridge first.

Do I need to thaw the frozen vegetables?

No, add them directly from the freezer. They will cook perfectly in the hot filling and help cool it slightly for assembly.