There are few dishes as universally comforting as a classic chicken pot pie. With its golden, flaky butter crust and a filling packed with tender chicken and vegetables in a velvety sauce, this meal is the definition of satiating. While it may look impressive, creating this masterpiece at home is surprisingly easy.
The secret to the perfect texture lies in the sauce—a rich, creamy binding agent that “makes or breaks” the pie—and ensuring your ingredients are properly prepped before baking. Whether you are using leftover rotisserie chicken or roasting your own, this recipe delivers a hearty dinner that freezes beautifully for future meals.
Ingredients
The Filling and Aromatics
- Butter: ¼ cup (unsalted recommended).
- Onion: ½ cup (approx. 120g), chopped.
- Carrots: 1 cup, thinly sliced (peeling is optional).
- Celery: 1 stick (approx. ½ cup or 50g), thinly sliced.
- Garlic: 3 cloves, minced or pressed,.
- Chicken: 3 cups (400g), cooked and chopped or shredded.
- Peas: 1 cup, frozen.
- Thyme: 2 teaspoons, fresh chopped (leaves only).
The Creamy Sauce
- Flour: ⅓ cup (40g), all-purpose.
- Chicken Broth: 1 ¾ cups, warmed.
- Heavy Cream: ½ cup, warmed.
- Salt: 1 teaspoon.
- Black Pepper: ½ teaspoon, cracked.
The Crust and Assembly
- Pie Dough: 2 rounds of pastry dough (homemade or store-bought), chilled.
- Heavy Cream: A small amount for brushing the crust.
- Flake Salt: Optional, for sprinkling on top.
Instructions
- Prepare the Vegetables Place a large skillet over medium-high heat and add ¼ cup of butter. Allow it to melt completely. Add the chopped onion, sliced carrots, celery, and garlic to the pan. Cook this mixture for approximately 5 minutes, stirring frequently, until the carrots have slightly softened.
- Create the Roux Sprinkle ⅓ cup of all-purpose flour over the sautéed vegetables. Mix well to ensure everything is coated. Cook for about 2 minutes; this cooks the raw flavor out of the flour and forms the base for the sauce.
- Make the Sauce While stirring constantly, drizzle in the warmed chicken broth and warmed heavy cream. It is important to use warm liquids to ensure they mix smoothly with the hot flour mixture without clumping. Add the salt, black pepper, and fresh thyme. Reduce the heat to low and bring the mixture to a simmer. Cook for 2 to 5 minutes until the sauce has thickened to a velvety consistency.
- Assemble the Filling Once the sauce is thickened, add the cooked chicken and frozen peas. Stir until fully combined. Transfer the filling to a bowl to cool down to room temperature. Note: Spreading the filling toward the edges of the bowl helps it cool faster.
- Prepare the Bottom Crust Preheat your oven to 425°F (220°C). On a floured surface or pastry mat, roll out one round of pie dough into a 12-inch circle. Transfer the dough into a 9-inch deep-dish pie pan (metal pans are preferred for a better bake). Gently “scooch” the dough into the corners rather than pressing it down, which prevents the dough from stretching and shrinking during baking.
- Fill and Top Pour the room-temperature filling into the bottom crust and smooth it out to create an even surface. Roll out the second round of dough and place it over the filling. Trim the excess dough to about an inch, then tuck the top crust under the bottom crust.
- Seal and Finish Crimp the edges of the pie firmly using your thumbs and index finger to seal it. Brush the top of the crust with a little heavy cream for a golden finish and cut several slits in the top to allow steam to vent. If desired, sprinkle with flake salt.
- Bake Place the pie pan on a rimmed baking sheet to catch any drips. Bake at 425°F for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes. The pie should be golden, puffed, and beautiful. Allow it to cool slightly before slicing and serving.
Chef’s Tips
- Time-Saving Shortcuts: If you are in a rush, you can use a store-bought container of mirepoix (pre-chopped onions, carrots, and celery) instead of chopping the vegetables yourself. Rotisserie chicken is also a great option for the protein.
- Temperature Matters: When making the sauce, avoid adding cold cream or broth to the hot roux. Warmed liquids blend much easier and create a smoother texture.
- Make-Ahead Friendly: You can prepare the filling a day in advance and refrigerate it. Alternatively, the entire pie can be assembled and frozen raw, or baked and then frozen. Thaw overnight in the fridge before baking or reheating.
- Crust Temperature: Your pie dough should be chilled but slightly warmed on the counter before rolling. If it is too cold, it will crack; if it is too warm, it will fall apart.
