Chicken Pot Pie Recipe

Chicken Pot Pie

This chicken pot pie is the cozy classic done right — tender chicken and vegetables in a creamy, savory filling, tucked under a flaky golden crust that shatters when you cut into it. It is the dinner that turns a cold evening into a good one, and it is far easier than it looks: a store-bought crust and rotisserie chicken get it on the table in about an hour, with a filling that tastes like it simmered all afternoon.

The filling is the heart of it. Chicken, carrots, celery, peas, and onion simmer in a creamy sauce thickened with flour and finished with a splash of cream, then the whole thing bakes until the crust is deep golden and the filling bubbles at the edges. Serve it straight from the dish, family style, with a simple green salad on the side.

Prep time: 25 minutes Cook time: 35 minutes Servings: 6

What You’ll Need

• 9-inch deep-dish pie plate
• Large deep skillet with a lid
• Rolling pin
• Baking sheet

A good deep skillet makes the filling easy — see our guide to the best oven-safe deep skillets with a lid for pans that go from stovetop to oven and are easy to clean.

Ingredients

• 1 refrigerated pie crust (or 2 sheets, for a double crust)
• 3 cups cooked chicken, shredded (rotisserie chicken works well)
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 3/4 cup heavy cream
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 egg, beaten, for egg wash

Instructions

1. Heat the oven. Heat the oven to 425°F. Set the pie plate on a baking sheet to catch any drips.
2. Cook the vegetables. Melt the butter in a large deep skillet over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, until softened. Stir in the garlic and cook for 1 minute more.
3. Make the sauce. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the chicken broth, stirring constantly, then add the cream. Simmer for 3 to 4 minutes, until the sauce thickens enough to coat a spoon.
4. Add the chicken and peas. Stir in the shredded chicken, frozen peas, thyme, salt, and pepper. Taste and adjust the seasoning — the filling should be well seasoned, since the crust is plain.
5. Fill the pie. Line the pie plate with the bottom crust if using a double crust, or pour the filling straight into a greased pie plate for a single top crust. Pour in the filling and spread it evenly.
6. Top with crust. Lay the top crust over the filling, trim the edges, and crimp to seal. Cut 3 or 4 small slits in the top so steam can escape. Brush with the beaten egg for a golden finish.
7. Bake. Bake for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling at the edges. If the edges brown too fast, cover them loosely with foil.
8. Rest and serve. Let the pot pie rest for 10 minutes before serving so the filling sets and slices cleanly.

Tips for the Best Chicken Pot Pie

• Rotisserie chicken is your friend. It saves a whole step and adds flavor from the skin and bones — shred it while it is still warm and the meat comes off easily.
• Do not skip the egg wash. A beaten egg brushed over the top crust is what gives it that deep, glossy golden color. Milk works in a pinch, but egg is better.
• Make it ahead. The filling keeps in the fridge for up to 2 days — assemble the pie the morning you plan to bake it, or freeze the whole unbaked pie for up to 3 months and bake from frozen, adding 15 minutes to the time.

Flaky crust, creamy filling, and a kitchen that smells like home — this chicken pot pie is comfort food at its best.