Description
This classic Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy sauce all baked inside a flaky double pie crust. Perfectly comforting and hearty, this pot pie features a blend of potatoes, carrots, celery, peas, and corn enveloped in a rich filling with poultry seasoning and fresh parsley. Ideal as a satisfying family meal, it takes about 1 hour and 30 minutes to make and serves six.
Ingredients
Scale
Vegetables and Meat
- 1 small potato (peeled and diced ½-inch)
- ½ medium onion (chopped)
- 2 cloves garlic (minced)
- 1 large carrot (peeled and chopped)
- 2 ribs celery (diced)
- ½ cup corn kernels (thawed if frozen)
- 2½ cups cooked chopped chicken (or rotisserie chicken)
- ½ cup frozen green peas (thawed)
- 1 tablespoon chopped fresh parsley
Seasonings
- ½ teaspoon poultry seasoning (or to taste)
- ¼ teaspoon dried thyme leaves
- Salt and pepper to taste
Dairy and Liquids
- â…“ cup butter
- 1¼ cups chicken broth
- â…” cup half and half
- 1 egg yolk
- 1 tablespoon water (for egg wash)
Others
- â…“ cup all-purpose flour
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature by the time your pie is assembled.
- Cook Potatoes: Place the diced potatoes in a small saucepan and cover them with water. Bring to a gentle boil over medium-high heat and cook covered until tender, approximately 10 minutes. Drain thoroughly to avoid excess moisture in the filling.
- Sauté Vegetables: In a separate saucepan, melt butter over medium heat. Add the chopped onion, minced garlic, poultry seasoning, and dried thyme. Cook, stirring frequently, until the onions soften, about 3 to 4 minutes.
- Add and Cook Carrots, Celery, and Corn: Stir in the chopped carrots and diced celery, cooking for an additional 5 to 6 minutes until tender. Add the thawed corn kernels and mix well. Sprinkle the all-purpose flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and half and half, adding a little at a time and stirring continuously to prevent lumps. Once all liquid is incorporated, bring the mixture to a boil and continue stirring for 1 minute until the sauce thickens.
- Combine Filling: Stir in the drained potatoes, cooked chicken, and thawed peas. Cook the filling for 1 more minute, then mix in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Pie Crust: Roll out one of the pie crusts and fit it into a 9-inch deep-dish pie pan, ensuring it covers the bottom and sides evenly.
- Fill Pie: Pour the prepared chicken and vegetable filling into the pie crust, spreading it evenly.
- Top Crust: Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie securely. Use scissors or a knife to cut several small slits in the top crust to allow steam to escape during baking.
- Egg Wash: Whisk the egg yolk with 1 tablespoon of water and brush this mixture over the top crust to achieve a golden and glossy finish. Optionally, sprinkle with fresh herbs or a pinch of kosher salt for added flavor and texture.
- Bake: Place the pie in the preheated oven and bake for 35 to 40 minutes. If the edges of the crust begin to brown too quickly, cover them with foil during the last 15 minutes to prevent burning.
- Rest the Pie: Remove the pie from the oven and allow it to rest for 10 to 15 minutes. This resting period helps the filling to set and makes slicing easier.
Notes
- Ensure potatoes are fully drained after boiling to avoid a soggy filling.
- Using rotisserie chicken is a quick shortcut that adds great flavor.
- Feel free to substitute half and half with milk or cream depending on your preference for richness.
- To prevent the bottom crust from becoming soggy, you can blind bake it for 5 minutes before adding the filling.
- Cover the pie edges with foil if they brown too fast during baking.
- Allowing the pie to rest is crucial for thickening the filling and ease of serving.
