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Classic Chicken Pot Pie Recipe

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This classic Chicken Pot Pie recipe features a savory filling of tender shredded chicken, fresh vegetables, and a creamy thyme-infused sauce, all encased in a flaky, golden pie crust. Perfect for a comforting family meal, it combines the flavors of carrots, celery, peas, and garlic with the richness of heavy cream and butter, baked until bubbly and golden brown.

Ingredients

Filling

  • ¼ cup unsalted butter (56g)
  • 1 cup chopped yellow onion (about ½ onion) (120g)
  • 1 cup thinly sliced carrots (about 2 carrots) (100g)
  • ½ cup chopped celery (about 1 stalk) (50g)
  • 3 garlic cloves (minced)
  • ⅓ cup all-purpose flour (40g)
  • 1¾ cup chicken broth (warm) (420mL)
  • ½ cup heavy cream (warm) (120mL)
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 cups cooked, shredded chicken (400g)
  • 1 cup frozen green peas (170g)

For Assembly

  • Heavy cream (for brushing)
  • 2 pie crusts (homemade or store-bought)

Instructions

  1. Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the onion, carrots, celery, and minced garlic. Cook for about 5 minutes or until the carrots begin to soften, stirring frequently to prevent sticking.
  2. Add Flour: Stir in the all-purpose flour to the vegetables. Continue cooking, stirring constantly for 2 minutes to cook out the raw flour taste and form a roux.
  3. Add Liquids and Seasoning: Gradually pour in the warm chicken broth and warm heavy cream while stirring continuously to avoid lumps. Stir in the fresh thyme, kosher salt, and black pepper. Reduce heat to low and bring the mixture to a gentle simmer. Cook until the sauce thickens, approximately 5 minutes.
  4. Mix in Chicken and Peas: Stir in the shredded cooked chicken and frozen peas until evenly incorporated. Remove the skillet from the heat and transfer the filling mixture into a bowl to cool for 20 minutes.
  5. Preheat Oven: While the filling cools, preheat your oven to 425°F (220°C).
  6. Prepare Bottom Crust: On a lightly floured surface, roll one pie crust into a 12-inch circle. Carefully transfer it into a deep 9-inch pie pan, pressing it into the pan and up the sides. Leave the excess dough hanging over the edges.
  7. Fill Pie: Spread the cooled filling evenly into the pie crust-lined pan.
  8. Prepare Top Crust: Roll out the second pie crust into an 11-inch circle and place it over the filling. Trim the excess edges of both crusts within 1 inch of the pie pan edge, then tuck the trimmed dough under itself and crimp the edges to seal.
  9. Finish and Vent: Brush the top crust generously with heavy cream for a golden finish. Cut a few small slits in the top crust to allow steam to escape. Place the pie on a rimmed baking sheet to catch any drips.
  10. Bake Initially: Bake the pie in the preheated oven at 425°F for 20 minutes to set the crust.
  11. Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the crust is a deep golden brown and the filling is bubbling.
  12. Cool and Serve: Allow the pot pie to cool for 20 minutes before slicing. Optionally, sprinkle with flaked salt, fresh ground pepper, and garnish with additional thyme before serving.

Notes

  • Make sure the filling is cooled before assembling to prevent soggy crusts.
  • Use warm broth and cream to help the roux incorporate smoothly without lumps.
  • You can substitute frozen peas with fresh peas when in season for a sweeter flavor.
  • For a gluten-free option, use gluten-free flour and crust.
  • You can prepare the filling a day in advance and refrigerate it before assembling the pie.
  • Brushing the crust with heavy cream ensures a beautiful golden color; you can also use an egg wash if preferred.

Find it online: https://bitezly.com/classic-chicken-pot-pie-recipe/