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–+ servings
A chicken pot pie topped with sprigs of thyme on a marble countertop.

Chicken Pot Pie

Catherine
Is there a more comforting dish than Chicken Pot Pie? Flaky, buttery pie crust enveloping a savoury filling of chicken and vegetables in a creamy herb sauce. It is one of the best comfort dishes around!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 6 slices
Calories 520 kcal

Ingredients
  

  • 1/4 cup butter
  • 1 medium onion diced
  • 2 medium carrots (1 cup), chopped
  • 2 ribs celery (1 cup) chopped
  • 1/4 cup flour
  • 1 1/4 cups chicken stock
  • 1 1/4 cups milk
  • 4 cups chicken shredded, cooked
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup peas frozen
  • 2 pie crusts (homemade or store bought)
  • 1 egg beaten with 1 tablespoon water (to form an egg wash)

Instructions
 

  • In a large skillet, melt butter over medium heat. Add the onions, carrots, and celery and cook until soft.
  • Once the vegetables are softened, add the flour and stir to coat the vegetables. Cook for 1-2 minutes.
  • Slowly pour chicken stock and milk into the skillet. Add the cooked chicken and seasonings and bring to a simmer.
  • Stir in the frozen peas and bring to a simmer again. Continue to simmer for 10 minutes, until the pot pie filling is thick. Turn off the heat and allow it to cool. Adjust seasoning as needed.
  • Preheat oven to 400F.
  • Meanwhile, roll one pie crust out into a circle slightly larger than your pie dish (the circle should be about 12 inches in diameter for a 9 inch pie crust). Place the crust into the pie dish.
  • Add the pot pie filling into the pie crust.
  • Roll out the other pie crust into a 10 inch circle and place it over top of the filling. Tuck the excess dough behind the bottom pie crust and then press the edges to form a good seal. [Note: If the pie crust overhangs too much, trim it with clean kitchen sheers.] Cut some slits into the top of the pastry to vent it and brush with the egg wash.
  • Bake for 35-40 minutes or until the pie turns a nice golden colour.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 520kcalCarbohydrates: 43gProtein: 17gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 82mgSodium: 834mgPotassium: 460mgFiber: 4gSugar: 7gVitamin A: 4071IUVitamin C: 14mgCalcium: 111mgIron: 3mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword chicken, chicken pot pie, leftover chicken, pot pie, rotisserie chicken, savory pie, savoury pie
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