Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts, cooked and diced; 6 tbsp unsalted butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1/2 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1 cup frozen peas; 1 cup frozen corn; 1 package refrigerated pie crusts (package of 2), brought to room temperature; 1 egg, beaten with 1 tablespoon water (for egg wash)

A classic comfort food featuring tender chunks of chicken, vegetables, and a creamy sauce encased in a flaky, golden crust. This hearty dish is perfect for a cozy family dinner.

75 minMediumServes 6480 cal/serving

AmericanDinnerOvenStandardHigh FiberHigh ProteinAlcohol-Free

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Ingredients

2 lbs boneless, skinless chicken breasts, cooked and diced
6 tbsp unsalted butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 cup frozen peas
1 cup frozen corn
1 package refrigerated pie crusts (package of 2), brought to room temperature
1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

1

Preheat oven to 375°F (190°C).
2

In a large saucepan or Dutch oven, melt 6 tbsp unsalted butter over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables begin to soften, about 5-7 minutes.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Sprinkle 1/2 cup all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
5

Gradually whisk in 2 cups chicken broth and 1 cup milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
6

Stir in 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
7

Add the cooked 2 lbs cooked and diced boneless, skinless chicken breasts, 1 cup frozen peas, and 1 cup frozen corn. Stir to combine and remove from heat. Let the filling cool slightly.
8

Line a 9-inch pie dish with one of the 1 package brought to room temperature refrigerated pie crusts (package of 2), pressing it firmly against the bottom and sides.
9

Pour the chicken and vegetable filling into the pie crust.
10

Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape.
11

Brush the top crust with the beaten 1 beaten with 1 tablespoon water (for egg wash) egg wash for a golden finish.
12

Place the pie on a baking sheet to catch any drips. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
13

Let the pot pie rest for 10 minutes before serving to allow the filling to set.

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Questions

What oven temperature does Chicken Pot Pie need?

For Chicken Pot Pie, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 45 minutes, in step 12.

How do I know when Chicken Pot Pie is done?

Go by the cues in the method rather than the clock. Step 5: cook until the sauce thickens. Step 12: cook until the crust is golden brown and the filling is bubbly.

Why rest the meat in Chicken Pot Pie?

Step 13 reads: "Let the pot pie rest for 10 minutes before serving to allow the filling to set." Heat drives the juices toward the center. The rest in step 13 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Do I need any special equipment for Chicken Pot Pie?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a sheet pan (step 12). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Can I use chicken thighs instead of chicken breasts in Chicken Pot Pie?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Pot Pie uses 2 lbs boneless, skinless chicken breasts, cooked and diced.

Serve it with

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