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Chicken Pot Pie · Classic

Classic Chicken Pot Pie

A creamy filling of chicken, carrots, celery and peas under a flaky top crust. Using cooked chicken and a ready-made crust makes it doable on a weeknight.

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Prep
25 min
Cook
50 min
Total
1 hr 30 min
Serves
6
Level
Medium

Ingredients

Filling

  • ⅓ cup unsalted butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 1 ¾ cups chicken broth
  • ¾ cup whole milk
  • 1 tsp dried thyme
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 3 cups cooked chicken, shredded or diced (rotisserie or leftover)
  • 1 cup frozen peas

Crust

  • 1 refrigerated pie crust, one 9-inch round
  • 1 large egg, beaten with 1 tbsp water

Cook to 165°F inside (check with a thermometer).

Steps

  1. Heat the oven to 400°F with a rack in the middle. Take the pie crust out of the fridge.
  2. Melt the butter in a large saucepan or deep skillet over medium heat.
  3. Add the onion, carrots and celery and cook, stirring now and then, until the onion is soft.
  4. Stir in the garlic and cook until fragrant.
  5. Sprinkle in the flour and stir constantly so it coats the vegetables and cooks out the raw taste.
  6. Slowly pour in the broth while stirring, then stir in the milk, thyme, salt and pepper.
  7. Simmer, stirring often, until the sauce is thick enough to coat a spoon.
  8. Take the pan off the heat and stir in the chicken and frozen peas. Taste and add more salt if needed.
  9. Pour the filling into a 9-inch deep pie dish and set it on a rimmed sheet pan to catch drips.
  10. Unroll the crust over the filling. Tuck or crimp the edges against the rim of the dish.
  11. Brush the crust with the egg wash and cut 4 short slits in the center to let steam escape.
  12. Bake until the crust is deep golden and the filling bubbles through the slits, at least 165°F (74°C) in the center.
  13. Let the pot pie cool so the filling sets before scooping.

Tip: If the edge of the crust browns too quickly, cover it with strips of foil for the last 10 minutes.

Tip: Leftover turkey works just as well as chicken.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat covered in a 350°F oven until hot in the center (165°F).

Make ahead: Make the filling up to 2 days ahead and refrigerate. Warm it on the stove before topping and baking so the center heats through.

Estimated nutrition per serving: 480 calories · protein 26 g · carbohydrates 34 g · fiber 3 g · sugars 5 g · fat 27 g (saturated 12 g) · sodium 780 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.