Classic Chicken Pot Pie
A warm and comforting chicken pot pie with tender chunks of chicken, fresh vegetables, and creamy sauce encased in a flaky, golden crust.
Ah, classic chicken pot pie — the edible embodiment of a hug from grandma's kitchen. This dish doesn’t just feed you; it envelops you in creamy nostalgia encased in a blanket of flaky crust. Perfect for chasing away the week's dramas after a long day or showing off your culinary prowess on a special weekend.
In this recipe, we take tender chunks of chicken and pair them with a chorus of fresh veggies and a creamy sauce that squelches with every bite. The golden crust is like the overture, setting the stage for the comforting flavours within. It's a bit of a project, but worth every minute you'll spend wafting those magnificent aromas through the house.
Make this dish when you feel like slipping into a pair of woolly socks and binging that series you’ve been meaning to finish. Its warmth and heartiness make it a star on cold nights, though let's be honest, we won’t judge you for tackling this pie even on a sunny day.
Ingredients
- 500 g boneless, skinless chicken breast
- 2 carrot
- 2 celery stalks
- 150 g frozen peas
- 1 small yellow onion
- 60 g unsalted butter
- 45 g all-purpose flour
- 480 ml chicken broth
- 240 ml whole milk
- 5 ml fresh thyme
- 5 ml salt
- 5 ml black pepper
- 2 ready-made pie crust
- 1 egg
Equipment
- pie dish
- whisk
- rolling pin
Instructions
Preheat your oven to 200°C (400°F).
In a medium pot, place the chicken breasts and cover with water. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked through.
While the chicken cooks, dice the carrots, celery, and onion.
Once the chicken is cooked, remove from pot, cool slightly, and cut into bite-sized pieces.
In a large pan, melt butter over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until soft.
Add flour to the vegetables, stirring constantly for 1 minute to cook the flour.
Gradually whisk in chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
Add the cooked chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.
Roll out one pie crust to fit your pie dish. Place it in the dish and fill with the chicken mixture.
Cover with the second pie crust, sealing the edges. Cut slits in the top to allow steam to escape.
Beat the egg and brush over the top crust to enhance browning.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Let it cool for 10 minutes before serving to set.
Tips
- Make sure not to overfill your pie; an overzealous filling leads to unsightly spills and an undercooked bottom crust.
- For extra depth of flavour, use homemade chicken broth if you have it on hand.
- Brush your pie crust edges with egg wash, not just the top, to ensure an even, golden brown colour all around.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days – perfect for quick and delicious lunches.
- Avoid peeking too much during baking; opening the oven often can prevent the crust from getting that perfect flaky charm.
Substitutions
chicken breast → chicken thighs or turkey
Stays closewhole milk → half-and-half or a non-dairy alternative like oat milk
Noticeably differentfrozen peas → frozen corn or chopped green beans
Stays close
Nutrition
Per serving · estimated
- 670
- Calories
- 37 g
- Protein
- 50 g
- Carbs
- 36 g
- Fat
- 5 g
- Fibre
- 7 g
- Sugar
- 870 mg
- Sodium
FAQ
Can I use a different type of meat?
Absolutely! Chicken thighs or leftover turkey work just as well, though they may add a different texture.
How can I prevent the bottom crust from going soggy?
Pre-bake the bottom crust for about 10 minutes before adding the filling for a crispier base.
What if I don’t have fresh thyme?
You can use half a teaspoon of dried thyme or opt for a different herb like rosemary for a new twist.
Can I make the filling ahead of time?
Yes! Prepare the filling a day in advance and store it in your fridge. Let it come to room temperature before assembling.
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