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.
Filling
| Ingredient | Quantity | Unit |
| Chicken breasts | 1 | Pound |
| Carrots | 1 | Cups |
| Celery | 1/2 | Cup |
| Potatoes | 1 | – |
| Butter | 1/3 | Cups |
| Yellow onion | 1/3 | Cup |
| Garlic | 1 | Teaspoon |
| Flour | 1/3 | Cups |
| Salt | 1/4 | Teaspoon |
| Black pepper | 1/2 | Teaspoon |
| Thyme | 1 | Teaspoon |
| Chicken stock (or broth) | 1 3/4 | Cups |
| Half and half | 2/3 | Cup |
Assembly
| Ingredient | Quantity | Unit |
| Pie crust | 1 | Piece |
| Egg (for egg wash) | 1 | – |
| Water (for egg wash) | Splash | – |
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the chicken by marinating with lemon juice, minced garlic, black pepper, and fresh thyme or sage. Let sit for about 30 minutes if possible.
- If browning the chicken, heat a sauté pan over medium heat, melt a small amount of butter, add garlic, and cook the chicken until golden. Finish in the oven until fully cooked, then dice or shred.
- In a large saucepan, melt butter over medium heat. Add carrots, celery, and potatoes and cook until slightly softened, about 5 minutes.
- Stir in the flour and cook for 1 to 2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken stock and half and half, stirring constantly to avoid lumps. Cook until thickened, about 5 minutes.
- Season with salt, pepper, and thyme to taste.
- Fold in the cooked chicken and mix until well combined.
- Roll out the pie crust and line a pie dish. Pour the filling into the crust.
- Place the top crust over the filling, seal the edges, and cut small slits for ventilation.
- Brush with egg wash made from a beaten egg and a splash of water.
- Bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling.
- Let cool for about 10 minutes before serving.
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