|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||13%|
|Total Sugars 5g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Our classic chicken pot pie is loaded with tender chunks of chicken and vegetables in a thick, creamy gravy. A double crust makes the chicken pie satisfying and filling—make a homemade, buttery crust from scratch or make it even easier with convenient store-bought refrigerated crusts. Whichever option you choose, you will fall in love with this comforting pot pie.
Feel free to customize this pie to suit your family's tastes. Add some celery or potatoes to the pie or cut back on the vegetables and add extra chicken. Or replace the fresh chicken breasts with leftover cooked chicken or turkey. Fresh herbs are another excellent option. Fresh or dried thyme is called for, but you may want to use a mixture of herbs. Chives, sage, and rosemary are some excellent alternatives.
Serve chicken pot pie with a salad or fresh vegetables on the side. Sliced tomatoes and cucumbers make an excellent side dish with the pie, or you might serve it with a mound of freshly made coleslaw. Or serve the chicken pie with a cooked vegetable, such as green beans with bacon, a simple dish of sautéed asparagus with lemon, or roasted Brussels sprouts.
6 tablespoons unsalted butter
1 1/2 cups diced carrots
1/2 cup diced onion
1 pound boneless chicken breasts, cut into 1/2-inch dice
1/3 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup frozen peas, thawed
2 (9-inch) pie crusts, homemade or store-bought
1 large egg, optional
Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F. Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes. Add the flour and continue stirring until the mixture is well combined, about 1 minute.
Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes. Stir in the cream, parsley, thyme, and peas. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.
Line a 9-inch pie plate with 1 sheet of pie crust. Add the filling mixture, smoothing it out evenly in the dish. Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.
Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown and the filling begins bubbling up through the vents, about 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when the oven is preheating (with the top element on) or when a recipe calls to add liquid to a hot pan, as glass may explode. . Place a glass pie plate on an unheated baking sheet before placing the pie in the oven. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- To save time on baking day, prepare the filling and refrigerate it for up to 24 hours. When it's time to bake, gently heat the filling until warm, fill the crust, and bake as directed.
- To avoid a soggy bottom, you may blind-bake or par-bake the untrimmed bottom crust. Fill, trim, and then top with the remaining crust. Tuck it under the trimmed bottom crust and crimp or flute as desired.
- To keep the edges of your crust from getting too brown, place a piece of foil over them during the last 15 minutes of cooking your pot pie.
- Swap out 1/2 cup of the diced carrots with diced or sliced celery.
- Make the pie with leftover turkey or shredded rotisserie chicken.
- Swap about 1/4 to 1/3 of the chicken with diced ham for a chicken and ham pie.
- If you aren't a fan of peas, use thawed frozen cut green beans instead.
How to Make Ahead and Freeze Unbaked Pot Pie
- To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.
- To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foil—apply an egg wash, if using—and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
- To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foil—apply an egg wash, if using—and continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
How to Store and Freeze
To store leftover chicken pot pie, simply cover tightly with plastic wrap and place in the refrigerator, where it will keep for three to five days. You can also freeze cooked chicken pot pie for up to six months.
What temperature should chicken pot pie be cooked to?
Use a food thermometer to check that the filling is thoroughly cooked; it should register at least 165 F when inserted into the center of the pie. This goes for leftovers as well.
What is the difference between chicken pie and chicken pot pie?
While there's no definitive difference between the two terms, some believe a pot pie is made with a top crust, and some think a chicken pie is made with more chicken and fewer vegetables.