Easy Chicken Pot Pie with Flaky Crust

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william By 1 min read

Golden-brown chicken pot pie with flaky crust, slice showing creamy filling
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Golden-brown chicken pot pie with flaky crust, slice showing creamy filling

Easy Chicken Pot Pie with Flaky Crust

Easy chicken pot pie is a creamy chicken-and-vegetable filling tucked under a flaky golden crust.
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Ingredients Method

Ingredients
  

  • 1/3 cup unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups cooked chicken shredded or cubed (rotisserie works great)
  • 1 cup frozen peas thawed
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 refrigerated pie crust or homemade double crust
  • 1 large egg beaten with 1 tablespoon water (egg wash)

Method
 

  1. Preheat. Heat the oven to 425°F. If using a bottom crust, fit one pie crust into a 9-inch deep-dish pie plate.
  2. Sauté the vegetables. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 8 minutes, until softened but not browned.
  3. Make the roux. Sprinkle the flour over the vegetables and stir constantly for 2 minutes, until it smells lightly toasted.
  4. Build the gravy. Slowly pour in the chicken broth while stirring. Bring to a simmer and cook for 3 to 4 minutes, until the sauce thickens enough to coat a spoon.
  5. Finish the filling. Stir in the heavy cream, cooked chicken, peas, thyme, salt, and pepper. Simmer for 2 minutes, then remove from the heat and taste for seasoning.
  6. Assemble. Pour the hot filling into the pie plate (over the bottom crust if using one). Lay the top crust over the filling, trim and crimp the edges, and cut 3 or 4 slits for steam.
  7. Bake. Bake for 30 to 35 minutes, until the crust is deep golden brown and the filling bubbles at the vents. Shield the edges with foil if they brown too fast.
  8. Rest and serve. Let the pot pie cool for 10 minutes so the filling sets. Slice and serve warm.