Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 cup cooked chicken, diced (rotisserie works perfectly); 2 tbsp unsalted butter; 1 medium medium yellow onion, diced; 2 medium medium carrots, peeled and diced; 2 stalk celery stalks, diced; 1 cup frozen peas (no need to thaw); 3 tbsp all-purpose flour; 2 cup low-sodium chicken broth; 0.5 cup heavy cream; 1 tsp dried thyme; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 sheets refrigerated pie crust sheets (thawed if frozen); 1 large large egg, lightly beaten

Deep-Dish Chicken Pot Pie — Old-School Comfort with a Proper Flaky Top

This is pot pie done right: chunks of tender chicken swimming in herb-scented cream sauce alongside sweet carrots and peas, all tucked under a golden pastry dome. The filling gets properly thick on the stovetop first, so you won't end up with soggy crust or watery disappointment.

AmericanDinnerComfort FoodBakingChickenFallWinter

Prep45 min

Cook35 min

Total1 hr 20 min

Servings6

Difficultymedium

Nutrition

fat26g

carbs35g

protein28g

calories485

Ingredients

Filling

2 cupcooked chicken, diced (rotisserie works perfectly)
2 tbspunsalted butter
1 mediummedium yellow onion, diced
2 mediummedium carrots, peeled and diced
2 stalkcelery stalks, diced
1 cupfrozen peas (no need to thaw)
3 tbspall-purpose flour
2 cuplow-sodium chicken broth
½ cupheavy cream
1 tspdried thyme
1 tspkosher salt
½ tspfreshly ground black pepper

Crust

2 sheetsrefrigerated pie crust sheets (thawed if frozen)
1 largelarge egg, lightly beaten

Instructions

Crank your oven up to 425°F. This high heat will give you the golden, flaky crust that makes pot pie worth the effort.
Unroll one pie crust and gently press it into a 9-inch pie dish, letting any excess hang over the edges. Don't stretch the dough — just let it settle naturally into the curves.
Drop the butter into a large skillet and let it melt completely over medium heat. Once it stops foaming, you're ready for the vegetables.
⏱ 1 min
Toss in the onion, carrots, and celery. Cook until the vegetables start to soften and the onion turns translucent — they should still have some bite to them since they'll continue cooking in the oven.
⏱ 8 min
Sprinkle the flour over the vegetables and stir constantly to coat everything evenly. Cook just long enough to eliminate the raw flour taste — the mixture will look pasty but that's exactly right.
⏱ 1 min
Pour in the chicken broth slowly while stirring nonstop to prevent lumps. Keep stirring as the mixture bubbles and thickens into a proper sauce consistency that coats the back of your spoon.
⏱ 5 min
Stir in the cream, chicken, peas, thyme, salt, and pepper. Let everything heat through and meld together — taste and adjust the seasoning if needed.
⏱ 2 min
Scrape all the hot filling into your prepared pie crust. The mixture should come nearly to the top of the dish but not overflow.
Lay the second crust over the filling and crimp the edges to seal — you can use a fork or your fingers to create a decorative border. Cut four small slits in the top to let steam escape.
Brush the entire top crust with beaten egg using a pastry brush or paper towel. This egg wash creates that gorgeous golden sheen you want.
Slide the pie into the oven and bake until the crust turns deep golden brown and you can see the filling bubbling through the steam vents. The crust should sound hollow when you tap it lightly.
⏱ 35 min
Let the pie rest on a cooling rack before cutting into it. This cooling time helps the filling set up so it won't pour out when you slice it.
⏱ 10 min