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Golden brown and creamy chicken pot pie.

Classic Chicken Pot Pie

Classic Chicken Pot Pie is the ultimate comfort food. I use this chicken pot pie recipe at least a couple of times per month, almost year round. My sons even refer to this dish as the chicken pot pie casserole since sometimes I make it in an oblong baking dish instead of a pie plate.
Servings: 6 slices
Chef Alli
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients
 

  • 2 refrigerated, unbaked pie crusts, such as Pillsbury, found in dairy case

Filling

  • 1/4 cup unsalted butter
  • 1/8 tsp. dried thyme leaves
  • 1 tsp. mustard powder
  • 3 celery ribs, diced
  • 1 yellow onion, diced may substitute 1 Tbs. dehydrated onions, instead
  • 1/4 cup all-purpose flour
  • 2 cups cooked chopped chicken, I often use the meat pulled from the carcass of a rotisserie chicken
  • 2 cups chicken broth
  • 1 10 oz. can evaporated milk or 1 cup heavy whipping cream
  • 1/2 - 1 cup frozen peas and carrots
  • Kosher salt and freshly ground black pepper to taste

Egg Wash

  • 1 egg beaten with 1 Tbs. water optional, but suggested

Instructions
 

  • Preheat the oven to 375 degrees F.
    In a large skillet, melt the butter over medium heat, then add the thyme, mustard powder, onion and celery, cooking until the vegetables soften, approx. 10-12 minutes, stirring often.
  • Add the flour and cook for 1-2 minutes, whisking constantly until the flour is light golden brown; remove the skillet from the heat.
  • Once the skillet has been removed completely from the heat, use a flat whisk to incorporate the evaporated milk and broth into the roux (the flour/butter mixture), adding it a little at a time.
  • When the liquids are fully incorporated, return the skillet to the burner over medium heat, continuing to cook and whisk the sauce until it is bubbly and thickened.
  • Stir the chicken, peas, and carrots, into the sauce, then remove from the heat and let cool. Season to taste with kosher salt and ground black pepper.
  • Meanwhile, press one of the pie crusts into a deep dish 9-inch pie plate; when the prepared pot pie filling has cooled, pour it carefully into the pie crust.
  • Place the second pie crust over the filling, pressing the edges of both pie crusts together around the edge of the pie plate. Trim any excess pie crust that hangs over the pie plate.
  • Using your fingers, crimp and flute the edge of the pie crusts as desired.  Using a paring knife, cut a few slits for air vents into the top pie crust at the center.
  • Brush the top pie crust with egg wash, if desired. (This makes it bake shiny and golden!)
  • Bake the pot pie, uncovered, on lowest rack of the oven for 25 minutes.
    Move the pot pie to the center oven rack and continue to bake for an additional 15-20 minutes or until the top crust is nicely golden brown and the filling is hot and bubbly throughout.
    **Note: If the top pie crust begins to brown too quickly or too much, gently lay a sheet of foil over the top, not sealing the edges.
  • Let the baked chicken pot pie cool for 10 minutes before serving so the filling can set up a bit.
  • To serve, use a large serving spoon, scooping the hot pot pie filling from the pie plate placing each serving into a shallow bowl or onto a plate; serve at once.
  • If you want to serve the pot pie in slices, let the pot pie cool completely, then slice into 6 pieces. Reheat each piece in the microwave a bit, then serve.

Nutrition

Calories: 437kcalCarbohydrates: 38gProtein: 13gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 48mgSodium: 985mgPotassium: 339mgFiber: 3gSugar: 1gVitamin A: 3576IUVitamin C: 20mgCalcium: 40mgIron: 3mg
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