Description
This Classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a hearty, creamy chicken and vegetable filling made from shredded rotisserie chicken, Yukon gold potatoes, carrots, celery, and peas, all simmered in a savory broth and baked to golden perfection. Perfect for a comforting dinner that can be made ahead and reheated with ease.
Ingredients
Scale
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- 1 large egg (beaten with 1 tablespoon milk or heavy cream for egg wash)
Pot Pie Filling
- 1/2 cup milk
- 1 1/2 teaspoons cornstarch
- 2 1/2 cups shredded chicken (rotisserie preferred)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups Yukon gold potatoes, peeled, chopped into 1/2-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced (about 1 cup)
- 3/4 cup sliced celery
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons chicken bouillon (powder, cubes, or base)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie dough recipe up to forming the dough into a disc and chilling it for at least 2 hours or overnight for best results.
- Prep the Filling: Preheat the oven to 375°F. Whisk together the milk and cornstarch in a small bowl and set aside.
- Microwave the Potatoes: Place chopped potatoes with 1/4 cup water in a microwave-safe bowl with a lid. Cover and microwave for 6 minutes until fork-tender. Drain and set aside.
- Cook the Vegetables: In a large braiser, saucepan, or Dutch oven, melt butter and olive oil over medium-high heat. Add onions, carrots, and celery and sauté for 8 minutes until onions soften. Add minced garlic and sauté for 30 seconds more. Sprinkle in flour and cook for 2 minutes, stirring to form a thick roux.
- Add Liquids and Seasoning: Reduce heat to low and stir in chicken broth, whisked milk and cornstarch mixture, chicken bouillon, and all spices—parsley, oregano, thyme, salt, sage, rosemary, and pepper.
- Thicken the Sauce: Bring to a simmer while whisking constantly. Continue simmering until sauce thickens to desired consistency. Adjust thickness by adding broth or milk for thinner sauce or simmering longer for thicker sauce. Remember the sauce thickens further with potatoes added.
- Combine Filling Ingredients: Remove the pan from heat. Stir in shredded chicken, microwaved potatoes, and frozen peas. Adjust seasoning with salt and pepper. Transfer the filling mixture to a 9-inch deep-dish pie pan (1 1/2 to 2 inches deep).
- Roll Out the Pie Crust: Roll chilled dough into an 11- or 12-inch circle on lightly floured parchment paper. Carefully flip the dough on top of the filling and peel back the parchment paper.
- Form and Decorate the Edges: Fold the overhanging dough back over itself to create a thick crust edge. Flute the edges or crimp with a fork. Cut 6 to 8 slits in the top crust to allow steam to escape. Brush the top crust with the egg wash, avoiding the edges to prevent over-browning.
- Bake the Pot Pie: Bake in the preheated oven for 55 minutes until the top crust is golden brown. If edges brown too quickly, cover them with foil or a pie crust shield. Add extra slits in the crust if needed to prevent puffing.
- Cool and Serve: Let the pie cool for 10 minutes before slicing and serving for best texture and flavor.
Notes
- Chicken bouillon adds a depth of savory flavor; use powder, cubes, or bouillon base without pre-dissolving for best results.
- This recipe is 100% make-ahead—both the dough and the filling can be prepared in advance and refrigerated.
- To store cooked pie, cover and refrigerate for up to 5 days. Reheat in microwave, air fryer, or oven as detailed in the instructions.
- If reheating in the air fryer, use 365°F for 5 minutes for individual portions; for the oven, cover with foil and bake at 300°F for 20-30 minutes.
- The pie dough can be refrigerated for up to 5 days or frozen for up to 3 months; thaw in the fridge overnight before using.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
