Classic Chicken Pot Pie

Thomas Ainsworth

This Classic Chicken Pot Pie is a warm, comforting homage to the rustic kitchens of early American settlers. Rich with tender chicken, sweet vegetables, and a velvety sauce encased in golden, flaky pastry, it strikes the perfect balance between tradition and indulgence. It’s hearty enough for cold winter nights yet elegant enough to grace any dinner table.

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Prep Time 45

Cook Time 45

Total Time 1 30

Course Main Course

Cuisine American

Servings pies

Calories 597 kcal

Equipment

Large skillet
Saucepan
Rolling Pin
Pie dish (9-inch)
Baking sheet

Ingredients

For the Filling

2 tablespoons unsalted butter preferably grass-fed
1 cup yellow onion small dice
2 cloves garlic minced
1 cup carrots peeled and diced
1 cup celery sliced thinly
0.5 cup frozen peas
2 cups chicken breast cooked ; shredded or cubed
1 teaspoon kosher salt
0.5 teaspoon black pepper freshly ground
3 tablespoons all-purpose flour
1.5 cups chicken broth preferably low-sodium
0.75 cup heavy cream

For the Crust

1 package refrigerated pie crust dough two 9-inch rounds
1 large egg beaten, for egg wash

Instructions

Preheat your oven to 400°F (205°C). Place a rack in the center of the oven.
In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 6–8 minutes or until vegetables are softened and fragrant.
Stir in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the chicken broth, ensuring a lump-free mixture. Cook until thickened, about 4–5 minutes.
Add heavy cream, chicken, peas, salt, and pepper. Simmer for an additional 3 minutes, stirring well. Remove from heat and let cool slightly.
Roll out one pie dough round into a 9-inch pie dish and press gently to line the base. Trim excess edges. Spoon in the cooled filling evenly.
Cover with the second pie crust, sealing the edges by crimping with a fork or fingers. Cut 3–4 small slits in the center for steam to escape. Brush the top with beaten egg.
Place pie on a baking sheet and bake for 40–45 minutes or until golden brown and bubbling at the edges. If crust browns too quickly, cover loosely with foil.
Let rest for 10 minutes before slicing to allow the filling to set.

Notes

For a lighter version, substitute the heavy cream with whole milk or unsweetened oat milk.
Add fresh herbs like thyme or tarragon for an aromatic twist.
To make ahead: prepare the filling a day in advance and store in the refrigerator.
Frozen mixed vegetables can be used in place of fresh carrots and peas for convenience.

Nutrition

Calories: 597kcalCarbohydrates: 48gProtein: 20gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 107mgSodium: 851mgPotassium: 531mgFiber: 4gSugar: 4gVitamin A: 4572IUVitamin C: 6mgCalcium: 72mgIron: 3mg

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