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Creamy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 112 reviews
  • Author: Bertha
  • Prep Time: 2 hours 50 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: Serves 8
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Double Crust Chicken Pot Pie is a comforting classic with a flaky, buttery homemade pie crust encasing a rich and creamy filling of tender chicken, carrots, celery, peas, and a savory thyme-infused gravy. Perfect for a family dinner, this recipe offers a balance of hearty and fresh flavors, with options for make-ahead preparation and versatile vegetable additions.

Ingredients

Scale

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts: one bottom and one top)

Filling

  • 1 pound (450g) skinless boneless chicken breast or thighs, cubed
  • 1 cup (about 130g) sliced carrots (about 2 carrots)
  • 1/2 cup (about 40g) sliced celery
  • 1/3 cup (5 Tbsp; 71g) unsalted butter
  • 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
  • 1 teaspoon minced garlic
  • 1/3 cup (41g) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1 and 3/4 cups (420ml) chicken broth/stock (preferably reduced sodium)
  • 2/3 cup (160ml) half-and-half (or substitute half heavy cream and half whole milk)
  • 1 cup (125g) frozen peas

Egg Wash

  • 1 large egg beaten with 1 Tablespoon (15ml) milk

Optional Garnish

  • Sprigs of fresh thyme

Instructions

  1. Prepare the Pie Crust: Follow your chosen pie crust recipe through step 5, including chilling for at least 2 hours or overnight. This recipe requires two crusts—one for the bottom and one for the top of the pie.
  2. Cook Chicken and Vegetables: In a large pot, combine cubed chicken, sliced carrots, and sliced celery. Cover with water and bring to a boil over medium-high heat. Boil for 10 minutes to cook through, then drain and set aside.
  3. Make the Gravy: In a large skillet over medium heat, melt butter and sauté chopped onions and minced garlic until onions are translucent and butter starts browning slightly. Whisk in flour, salt, black pepper, and dried thyme. Gradually whisk in chicken broth and half-and-half, continuing to cook and whisk until smooth and without lumps. Simmer on medium-low for about 10 minutes until very thick. Adjust seasoning to taste and remove from heat.
  4. Preheat Oven and Prepare Bottom Crust: Preheat the oven to 425°F (218°C). On a floured surface, roll out one chilled pie crust into a 12-inch circle and carefully place it into a 9-inch deep pie dish. Trim any excess dough and smooth the crust into the dish.
  5. Assemble Filling: Spoon the drained chicken and vegetable mixture into the pie crust, then scatter the frozen peas evenly on top. Pour the thick gravy over the filling and spread evenly.
  6. Prepare and Add Top Crust: Roll out the second pie crust in the same way as the first. Cover the pie with this top crust, trim the edges, and crimp edges with a fork to seal. Cut several small slits in the top crust to allow steam to escape. Brush the crust and edges with the egg wash for a golden finish.
  7. Bake the Pie: Bake in the preheated oven for 32–38 minutes or until the top crust is golden brown. After 20 minutes, cover the edges of the crust with foil or a pie crust shield to prevent over-browning.
  8. Cool and Serve: Remove the pot pie from the oven and let it cool for at least 10 minutes before serving. Leftovers keep well refrigerated for up to 5 days and reheat beautifully.

Notes

  • Make Ahead & Freezing: The filling and gravy can be made a day in advance. Pie crust dough can be refrigerated for up to 5 days or frozen for 3 months. Both unbaked and baked pot pies freeze well for 2–3 months.
  • Pie Crust Alternatives: Store-bought refrigerated pie crusts can be substituted. You may skip the bottom crust or use puff pastry or biscuit toppings, but baking times and temperatures should be adjusted accordingly.
  • Substitutions: Half-and-half can be replaced with half heavy cream and half whole milk for creaminess. Use whole milk only if desired but avoid lower-fat milks as they can result in thinner gravy.
  • Vegetable Variations: Turkey or pre-cooked meats can substitute chicken. Add corn, mushrooms, zucchini, or diced Yukon gold potato (up to 1 cup) but do not overload the filling due to gravy limitations.
  • Herbs & Spices: Additional fresh herbs like parsley, rosemary, sage, or a pinch of celery seed add flavor. Adjust seasoning to taste, ensuring thyme, salt, and pepper are present.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.3g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 29g
  • Cholesterol: 85mg

Find it online: https://grannyeats.com/creamy-chicken-pot-pie-recipe/