Chicken pot pie is a comforting classic that brings together a flaky crust and a creamy, savory filling. For the chicken, you have options: cook it alongside the vegetables, use rotisserie chicken, or brown it in a sauté pan with garlic and butter, finishing it in the oven. For extra flavor, try marinating the chicken with lemon, garlic, pepper, and fresh thyme or sage before adding it to the pie. Here’s how to make this delicious dish:
Ingredients
| Pie Crust | Pieces | 1 |
| Chicken breasts | 1 | lbs |
| Carrots | Cups | 1 |
| Celery | Cup | 1/2 |
| Potatoes | – | 1 |
| Butter | Cups | 1/3 |
| Yellow Onion | Cup | 1/3 |
| Garlic | Teaspoon | 1 |
| Flour | Cup | 1/3 |
| Salt | Teaspoon | 1/4 |
| Pepper | Teaspoon | 1/2 |
| Thyme | Teaspoon | 1 |
| Chicken Stock (or broth) | Cups | 1 3/4 |
| Half and half | Cup | 2/3 |
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your chicken: marinate with lemon juice, minced garlic, black pepper, and fresh thyme or sage. Let it sit for 30 minutes if possible.
- If browning chicken: heat a sauté pan over medium heat, melt a tablespoon of butter, add minced garlic, and cook the chicken until golden brown. Finish in the oven until fully cooked (165°F/74°C internal temp), then dice or shred it.
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Add diced carrots, celery, and potatoes. Cook until slightly softened, about 5 minutes.
- Stir in 1/4 cup of flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in 2 cups of chicken broth and 1 cup of milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- Season the filling with salt, pepper, and a pinch of thyme or sage to taste.
- Fold in the cooked chicken and 1/2 cup of peas. Mix until well combined.
- Roll out your pie crust and line a pie dish with one crust. Pour the filling into the crust.
- Place the second pie crust on top, crimp the edges to seal, and cut small slits in the top for ventilation.
- Brush the top crust with an egg wash (1 beaten egg with a splash of water) for a golden finish.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10 minutes before serving. Enjoy!
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