Description
Classic Chicken Pot Pie featuring a flaky homemade pie crust filled with tender shredded chicken, Yukon gold potatoes, carrots, celery, peas, and a creamy savory filling thickened with a cornstarch-milk mixture and seasoned with a blend of herbs and chicken bouillon. Perfectly baked to golden brown perfection, this comforting dish is ideal for a hearty family meal.
Ingredients
Scale
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash)
Pot Pie Filling
- 1/2 cup milk
- 1 1/2 teaspoons cornstarch
- 2 1/2 cups shredded chicken (like rotisserie)
- 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
- 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 ground black pepper
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie dough according to your recipe or use store-bought, then chill it for at least 2 hours or preferably overnight to ensure a flaky crust.
- Preheat the Oven and Prepare Cornstarch Mixture: Preheat your oven to 375°F. In a small bowl, whisk together the milk and cornstarch until smooth; set aside.
- Microwave the Potatoes: Place the chopped Yukon gold potatoes with 1/4 cup water in a microwave-safe bowl with a lid. Cover and microwave for 6 minutes or until the potatoes are fork tender. Drain and set aside.
- Cook Vegetables: In a large braiser, saucepan, or Dutch oven over medium-high heat, melt the butter with the olive oil. Add the chopped onions, carrots, and celery; sauté for 6-8 minutes until onions soften. Add the minced garlic and sauté for another 30 seconds.
- Add Flour to Make Roux: Sprinkle the flour over the veggies and cook, stirring constantly, for 2 minutes to remove the raw flour taste and create a thick base.
- Add Broth and Milk Mixture: Lower the heat to low. Slowly stir in the chicken broth, then whisk the milk-cornstarch mixture again and add it together with the chicken bouillon and herbs (parsley, oregano, thyme, sage, rosemary, salt, and pepper). Stir well to combine.
- Simmer to Thicken: Bring the mixture to a gentle simmer and whisk continuously until thickened to desired consistency. Adjust by adding more broth or milk for thinner sauce or simmer longer for thicker.
- Combine Filling Ingredients: Remove the pot from heat and stir in the shredded chicken, drained potatoes, and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the Pie: Transfer the filling into a 9-inch, 1 1/2 to 2-inch deep pie pan. Roll out the chilled pie dough to an 11 or 12-inch circle on lightly floured parchment paper. Carefully place the dough over the filling, then peel back the parchment.
- Shape and Decorate Crust: Fold the overhanging dough over itself to form a thick crust edge. Flute or crimp the edges to seal. Cut 6 to 8 slits in the top crust to allow steam to escape. Brush the top with the prepared egg wash, avoiding the edges.
- Bake the Pot Pie: Bake in the preheated oven at 375°F for 55 minutes until the crust is golden brown. Monitor the crust edges and cover with foil or a pie shield as needed to prevent burning. If the crust puffs up unevenly, add extra vent slits.
- Cool and Serve: Let the pot pie rest for 5-10 minutes before slicing and serving. Enjoy your warm, comforting classic chicken pot pie!
Notes
- Chicken bouillon adds depth and savory complexity to the filling; use powder, cubes, or base directly without dissolving first.
- The filling can be made up to 48 hours ahead, stored refrigerated, and reheated by warming gently with a splash of milk to restore consistency before assembling and baking.
- Pie dough can be prepared and chilled up to 5 days in advance or frozen up to 3 months. Thaw overnight in the refrigerator before use.
- To reheat leftovers: microwave individual slices for 90 seconds plus intervals of 15 seconds until warm, air fry at 365°F for 5 minutes, or cover with foil and bake at 300°F for 20-30 minutes.
- Use Yukon gold potatoes for their creamy texture and flavor; they hold up well in the filling.
- For a perfectly browned crust, avoid brushing the egg wash on crust edges, as they brown faster.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
