Ingredients
Equipment
Method
- Prepare Pie Crust: Make your chosen pie crust recipe through step 5, which includes chilling the dough for at least 2 hours. (Making the crust the night before is a great time-saver).
- Cook Chicken & Initial Veggies: In a large pot, combine the cubed chicken, sliced carrots, and sliced celery. Add enough water to cover them. Place the pot over medium-high heat and bring it to a boil. Allow it to boil for 10 minutes. Remove from heat, drain the mixture well, and set it aside.
- Make Creamy Sauce: In a large skillet over medium heat, melt the butter. Add the chopped onions and minced garlic. Stir occasionally and cook until the onions are translucent and soft (about 5 minutes). Whisk in the all-purpose flour, salt, black pepper, and dried thyme. Cook for 1 minute, whisking constantly. Gradually whisk in the chicken broth and then the half-and-half until the mixture is smooth. Bring to a simmer over medium-low heat and cook, whisking occasionally, until the sauce is very thick, like a gravy (this usually takes about 10 minutes). Taste and add more seasonings if you prefer. Remove the sauce from the heat and set aside.
- Preheat Oven: Preheat your oven to 425°F (218°C).
- Assemble Pie (Bottom Crust): On a lightly floured work surface, roll out one of the discs of chilled pie dough into a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Gently tuck the dough in with your fingers, making sure it is smooth against the dish. With a small sharp knife or kitchen shears, trim any extra overhang of dough.
- Add Filling Layers: Spoon the cooked chicken and vegetable mixture into the pie crust. Scatter the frozen peas evenly on top. Pour or spread the prepared gravy evenly over the chicken, vegetables, and peas.
- Add Top Crust: Roll out the second half of the pie crust dough just as you did the first. Carefully lay this crust over the filling. Trim off any extra overhang from the sides. Crimp the pie crust edges with a fork (or use your fingers) to seal the top and bottom crusts together. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape during baking.
- Egg Wash & Bake: In a small bowl, whisk the large egg with 1 Tablespoon of milk to create the egg wash. Using a pastry brush, brush the egg wash evenly over the top crust and the edges of the pie.Bake for 32–38 minutes, or until the top of the crust is golden brown and the filling is bubbly. After about 20 minutes of baking, check the pie. If the edges of the crust are getting too brown, be sure to cover them with aluminum foil or use a pie crust shield to prevent them from burning.
- Cool & Serve: Remove the chicken pot pie from the oven. Let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set up a bit, making it easier to serve neat slices. Garnish with fresh thyme sprigs, if desired.
Notes
- Make Ahead: The filling and gravy can be prepared 1 day in advance; cover and chill them in the refrigerator. Assemble, fill, and bake the pie the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months (thaw overnight in the refrigerator before using).
- Freezing Instructions: The unbaked OR baked pot pie freezes well for up to 2–3 months. Allow it to thaw overnight in the refrigerator. If unbaked, bake as directed. If baked before freezing, bake (covered with foil) at 375°F (191°C) until warmed through.
- Store-Bought Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are perfectly fine to use instead of homemade if you're short on time.
- Single Crust Option (No Bottom Crust): Yes, you can skip adding the bottom pie dough to the pie dish. When the gravy is done and comes off the heat, mix it with the chicken/carrot mixture. Then, spoon this combined filling into an ungreased pie dish. Top with one crust. It's recommended to lower the oven temperature to 375°F (191°C) because there is just 1 crust to bake. Bake time will be around 35–40 minutes or until the top of the crust is golden brown.
- Puff Pastry Topping: You can use thawed store-bought puff pastry instead of a top pie crust (you can keep the bottom pie crust or skip it). However, keep in mind that the underside of the puff pastry (the part that touches the filling) usually ends up tasting a bit soggy.
- Biscuit Topping: Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use your favorite biscuit topping.
- Half-and-Half Substitute: You can use half heavy cream and half whole milk instead, or use all whole milk. It's generally not recommended to use lower-fat milks, as the gravy might be too thin.
- Filling Variations: This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use pre-cooked meat; simply skip the boiling step for the meat, and cook the carrots and celery with the onion and butter. Try adding some corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato; cook the diced potato with the onion and butter until fork-tender. Mushrooms or chopped zucchini are great too; you can add 1 cup of sliced mushrooms when you cook the onion and butter. It's best not to add ALL of these veggies, though, as there isn’t enough gravy for it all. It's recommended not to use more than 2 cups of total veggies + 1 potato (onion doesn’t count in this limit).
- Herb Variations: Feel free to add fresh chopped parsley, rosemary, or sage; or try adding a pinch of celery seed. As long as there’s thyme, salt, and pepper, the extra seasoning in the pot pie is up to your taste preference. Taste and season how you like.