Chicken Pot Pie

Tender chicken and colorful vegetables simmer in a creamy, seasoned sauce beneath a flaky golden pie crust. This classic chicken pot pie is hearty, comforting, and made for a family dinner.

Prep: 25 min · Cook: 50 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 4 tablespoons unsalted butter
• 1 medium yellow onion
• 2 stalks celery
• 2 medium carrots
• 0.5 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 crusts refrigerated pie crusts
• 1 egg large egg

Cooking instructions

1. Heat the oven to 425°F. Place one pie crust in a 9-inch deep-dish pie plate and keep the second crust chilled. Set the pie plate on a rimmed baking sheet. (about 5 min) — 425°F
2. Cut the chicken into 1-inch pieces. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink and it reaches 165°F in the thickest pieces, about 6 to 8 minutes. Transfer to a bowl. (about 8 min) — Medium-high
3. Melt the remaining 3 tablespoons butter in the skillet over medium heat. Add the diced onion, celery, and carrots; cook until the vegetables begin to soften, about 5 minutes. (about 5 min) — Medium
4. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Bring to a gentle simmer and cook, stirring, until thick enough to coat a spoon, about 4 to 5 minutes. (about 5 min) — Medium
5. Stir the cooked chicken and frozen peas into the sauce. Remove from the heat and let the filling cool for 5 minutes so it does not soften the bottom crust. (about 5 min) — Off heat
6. Pour the filling into the crust-lined pie plate. Cover with the second crust, trim the overhang, and crimp the edges to seal. Cut 4 small slits in the top. Beat the egg with 1 tablespoon water and brush it over the crust. (about 5 min) — Room temperature
7. Bake on the baking sheet at 425°F for 20 minutes. Reduce the oven temperature to 375°F and bake 20 to 25 minutes more, until the crust is deeply golden and the filling bubbles through the vents. (about 45 min) — 425°F, then 375°F
8. Cool the pot pie for at least 10 minutes before slicing. Serve warm. (about 10 min) — Room temperature