Description
This classic Chicken Pot Pie recipe features a creamy filling loaded with tender shredded chicken, colorful vegetables, fresh herbs, and a flaky double pie crust. Perfectly baked until golden brown with a rich and comforting flavor, this homemade pot pie is a hearty meal that the whole family will love.
Ingredients
Scale
Chicken Filling
- 3 boneless skinless chicken breasts (cooked and shredded)
- 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
- Pie crust for double crust (homemade or store-bought)
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a half sheet pan with parchment paper. This will be used for placing the pie dish during baking.
- Sauté Vegetables: In a large cast iron skillet over medium heat, warm the butter and vegetable or canola oil. Add the chopped onions, carrots, and celery, cooking and stirring occasionally until the vegetables soften, about 4 to 5 minutes.
- Add Flour: Sprinkle the flour over the cooked vegetables, stirring continuously to combine. Cook this mixture for about 1 to 2 minutes to eliminate the raw flour taste.
- Make Sauce: Gradually pour in the chicken broth and heavy cream, stirring frequently. Continue to cook until the sauce thickens. Remove the skillet from heat.
- Add Vegetables and Seasoning: Stir in the frozen peas, corn, pearl onions (if using), fresh rosemary, parsley, salt, and black pepper. Add more chicken broth if needed to achieve desired filling consistency.
- Combine Chicken: Add the shredded cooked chicken to the filling and mix well to combine all ingredients uniformly.
- Prepare Pie Bottom: On a lightly floured surface, roll out one pie crust into a circle to fit a 10- to 12-inch cast iron skillet or glass pie plate. Place it into the greased dish, pressing gently to fit.
- Fill Pie: Spoon the chicken filling evenly into the pie crust-lined dish.
- Prepare Pie Top: Roll out the second pie crust on a floured surface and carefully place it over the filling. Fold and roll under the edges to seal, then press down firmly.
- Vent Pie: Using a sharp knife, cut several slits or vents in the top crust to allow steam to escape during baking.
- Egg Wash: Beat one egg and brush it over the top crust with a pastry brush to achieve a golden brown finish after baking.
- Bake: Place the skillet or pie plate on the prepared sheet pan and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pot pie from the oven and let it cool for 10 to 15 minutes before slicing and serving to allow the filling to set.
Notes
- Use cooked and shredded chicken; rotisserie chicken works well to save time.
- If fresh herbs aren’t available, substitute with 1 teaspoon each dried rosemary and parsley.
- Adjust the consistency of the filling with extra chicken broth if it becomes too thick.
- Make sure to vent the top crust well to prevent sogginess.
- Letting the pie cool before serving helps the filling set and makes slicing easier.
- You can prepare the filling a day ahead and refrigerate it before assembling the pie.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Chicken pot pie, comfort food, chicken pie, flaky crust, savory pie, homemade pot pie, classic American recipe
