Dessertscarlsbadcravings5.0
Classic Chicken Pot Pie
This Chicken Pot Pie is one of my husband's all-time favorite recipes! I’ve perfected a foolproof method that avoids the pitfalls of other bland or runny recipes and ensures a golden, flaky crust (never soggy!) and a rich, creamy, herb-infused filling that will leave everyone clamoring for more. Best of all, this recipe includes prep-ahead instructions to pop the pie in the oven and bake!
👥 8 Servings⏱️ Prep & Cook: 3h 50m⏳ Prep: 30 min🔥 Cook: 1h 20m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- oven
- bowl
- microwave
- saucepan
- dutch oven
- pan
- pot
📝 Preparation Steps
1
MAKE THE PIE DOUGH
2
The pie dough must chill for at least ⏱️ 2 hours, but it's best chilled overnight (up to 5 days), so plan accordingly. Make the pie dough recipe (click here) through step 6 (making dough into a disc and chilling). The pie filling may also be made ahead of time and reheated if desired.
3
MAKE THE FILLING
4
Prep: Preheat the oven to 375°F. Whisk the milk and cornstarch together and set aside.
5
Microwave the Potatoes: Add chopped potatoes and 1/4 cup water to a microwave-safe bowl with a lid. Cover and microwave for ⏱️ 5-6 minutes, until fork tender; drain and set aside.
6
Cook the Veggies: Melt the butter with olive oil in a large braiser (pictured), large saucepan, or Dutch oven over medium-high heat. Add the onions, carrots, celery, and sauté until the onions are softened, about ⏱️ 6-8 minutes. Add the garlic and sauté for ⏱️ 30 seconds. Sprinkle in the flour and cook for ⏱️ 2 minutes (it will be thick).
olive oil2 tablespoonsmedium carrots, (thinly sliced (about 1 cup))2garlic, (minced)4 cloves
7
Add the Broth: Reduce the heat to low and stir in the chicken broth, milk/cornstarch (whisk again to recombine), chicken bouillon, and spices.
8
Thicken the Sauce: Bring to a simmer, whisking constantly, and continue to simmer until thickened to the desired consistency. There will be a lot of liquid/be very thin but will reduce for phenomenal flavor. The sauce will thicken slightly in the next step when the potatoes are added, but in general, the consistency now will be the same as when it comes out of the oven, so adjust as desired. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
9
Combine: Remove from heat and stir in the chicken, strained potatoes, and frozen peas. Season with salt and pepper to taste and adjust the consistency as needed. Transfer to a 9-inch, 1 ½ -2" deep pie pan.
frozen peas (don't thaw)1 cupSalt and pepper
10
TOP WITH PIE CRUST
11
Roll Out the Chilled Pastry: Using a rolling pin, roll the chilled dough into an 11—or 12-inch circle on lightly floured parchment paper. Carefully transfer the dough over the filling (place the dough on top of the pie, then peel the parchment paper back).
12
Form edges: Fold the overhanging dough back over itself to form a thick crust (see photos in post). Flute the edges (pictured) or crimp with a fork. Cut 6-8 slits in the top to allow steam to escape. Lightly brush the egg wash all over the top crust. I don’t brush it on the fluted edges because this makes them brown more quickly than the center.
13
BAKE
14
Bake: Bake the pot pie for ⏱️ 40-55 minutes at 375 degrees F, or until the top of the crust is golden brown. Watch closely, and cover the edges with foil or a pie crust shield, if needed, to prevent them from burning. If the crust is poofing up in an area, add another slit.
15
Cool: Let the pie cool for ⏱️ 5-10 minutes before serving. Enjoy!
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