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Classic Chicken Pot Pie

A chicken pot pie with a slice taken out
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5 from 33 reviews

Sometimes you just need the classics. This chicken pot pie is the perfect cold-weather comfort food — nothing fancy, just very delicious.

Ingredients

Units Scale
  • 1 recipe Flaky All-Butter Pie Crust
  • 1/3 cup butter
  • 1 large yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 3 small-medium carrots, finely diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup half-and-half, plus an additional splash
  • 3 cups cubed cooked chicken (store-bought rotisserie is fine!)
  • 1 cup frozen peas, not thawed
  • 1 large egg
  • Kosher salt and black pepper

Instructions

  1. Make the pie dough according to recipe directions.
  2. Preheat oven to 425°F.
  3. Make the filling: While the pie dough is chilling, melt the butter in a large skillet over medium heat. Add the onion, celery and carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until onion is soft and translucent and celery and carrots are fork-tender. Add garlic and thyme and cook for an additional 30-60 seconds, or until fragrant.
  4. Sprinkle the flour over the vegetables. Stir through to coat evenly, cooking for 30-60 seconds, until no dry flour patches remain.
  5. Gradually pour in the chicken broth and half-and-half, stirring constantly, until liquid is evenly incorporated. Bring to a gentle simmer, stirring frequently, until mixture is thickened.
  6. Stir in chicken and frozen peas. The cold frozen peas should cause the liquid to thicken significantly more. Remove from heat and set aside.
  7. Roll out the dough: Remove the pie dough from the fridge and place on a well-floured surface. Sprinkle the top of the dough with flour and roll it out into a disc that’s about 1/8-inch thick. Transfer to a 9-inch pie dish. To do this, I like to fold the rolled-out dough in half, then in half again. Brush off excess flour and gently place the dough in the dish, unfolding it and pressing it gently into the bottom.
  8. Assemble the pie: Pour the filling over the bottom crust. Lay the top crust over the filling. Trim the overhang to about 1 inch, then fold the edges of the top crust underneath the bottom crust. Crimp the edges using your fingers or a fork.
  9. Add the egg wash: In a mug or small measuring cup, beat together the egg with a splash of half-and-half. Brush the egg wash in a light, even layer over the crust, making sure to coat the edges. Use a sharp knife to mark an “X” in the center of the top crust.
  10. Bake: Transfer the pie to the preheated oven. Bake for 32-35 minutes, or until crust is crisp and golden-brown. Allow to cool on the stovetop for 5-10 minutes before slicing and serving.

Find it online: https://www.emilyeatsthings.com/chicken-pot-pie/