Print

Classic Chicken Pot Pie with Flaky Double Crust

A close-up slice of amazing chicken pot pie recipe showing shredded chicken, carrots, peas, and corn in creamy sauce under a golden, flaky crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a comforting, from-scratch chicken pot pie featuring a creamy filling and a golden, flaky double crust. This recipe provides instructions for a traditional bake.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 pie crusts (one for bottom, one for top)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place one pie crust in the bottom of a 9-inch pie dish. Trim the edges.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring the mixture to a simmer, stirring until the sauce thickens, about 5 minutes.
  5. Remove the sauce from the heat. Stir in the cooked chicken, frozen peas, and frozen corn.
  6. Pour the filling into the prepared pie crust.
  7. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Let the pie cool for at least 15 minutes before slicing and serving.

Notes

  • For a quicker version, substitute the homemade crust with one package of store-bought puff pastry for the top crust only, and use 3 cups of pre-cooked, shredded rotisserie chicken.
  • To prevent a soggy bottom crust, place the pie dish on the lowest rack in the oven for the first 20 minutes of baking.
  • If you prefer a biscuit topping instead of a double crust, omit the top crust and drop spoonfuls of biscuit dough over the filling before baking.

Nutrition

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