Classic Chicken Pot Pie

Ingredients

• 1/2 cup Celery (chopped)
• 1 cup Carrots (thin coins)
• 1 cup Onion (roughly chopped, about 1 medium yellow onion)
• 3 clove Garlic cloves (minced)
• 1/4 cup Unsalted butter (cut into pieces)
• 1/3 cup All‑purpose flour (for roux)
• 1 3/4 cup Chicken stock (low‑sodium preferred)
• 1/2 cup Heavy cream (full‑fat for richness)
• 1 tsp Salt
• 2 tsp Fresh thyme (chopped)
• 1/2 tsp Freshly cracked black pepper
• 1 cup Frozen peas
• 3 cup Shredded chicken (about 2 rotisserie chickens, skin removed)
• 2 sheet Homemade pie dough (12‑inch circles, no sugar)
• 1 tbsp Heavy cream (for brushing) (optional, for golden finish)

Instructions

1. Prep vegetables

   Chop 1/2 cup celery, 1 cup carrots, and 1 cup onion. Mince 3 garlic cloves.

   Time: PT10M

2. Melt butter

   Place 1/4 cup butter in a large skillet over medium heat and let it melt completely.

   Time: PT2M

   Temperature: medium heat

3. Sauté vegetables

   Add the chopped celery, carrots, onion, and garlic to the skillet. Stir frequently and cook until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Make roux

   Sprinkle 1/3 cup flour over the softened vegetables. Stir continuously for 2 minutes to cook the flour.

   Time: PT2M

   Temperature: medium heat

5. Add liquids

   Slowly pour in 1 ¾ cup chicken stock while stirring, then add 1/2 cup heavy cream. Mix until smooth.

   Time: PT3M

   Temperature: medium heat

6. Season and thicken

   Stir in 1 tsp salt, 2 tsp chopped fresh thyme, and 1/2 tsp freshly cracked black pepper. Reduce heat to low and simmer until the sauce thickens, about 5 minutes.

   Time: PT5M

   Temperature: low heat

7. Add peas and chicken

   Stir in 1 cup frozen peas and 3 cups shredded chicken. Heat through for 2 minutes.

   Time: PT2M

   Temperature: low heat

8. Cool filling

   Transfer the hot filling to a mixing bowl and let it cool for about 10 minutes so it won’t melt the pastry.

   Time: PT10M

9. Roll out bottom crust

   On a lightly floured pastry mat, roll one sheet of dough into a 12‑inch circle. Gently place it into a 9‑inch pie dish, pressing lightly to fit and trimming excess.

   Time: PT10M

10. Add filling

    Spoon the cooled filling into the crust and spread evenly.

    Time: PT5M

11. Roll out top crust

    Roll the second sheet of dough into a 12‑inch circle, place over the filling, trim to leave about 1‑inch overhang.

    Time: PT5M

12. Seal and finish

    Fold the overhang under, crimp the edges, brush the top with 1 tbsp heavy cream (optional), and cut a few slits for venting.

    Time: PT5M

13. First bake

    Place the pie on a rimmed baking sheet and bake in a preheated oven at 425°F for 20 minutes.

    Time: PT20M

    Temperature: 425°F

14. Second bake

    Reduce oven temperature to 350°F and continue baking for 40 minutes, until the filling is bubbling and the crust is golden brown.

    Time: PT40M

    Temperature: 350°F

15. Rest before serving

    Remove the pie from the oven and let it rest on a cutting board for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Celery: celery root, fennel
• Instead of Carrots: parsnip
• Instead of Onion: shallot
• Instead of Garlic cloves: 1/4 tsp garlic powder
• Instead of Unsalted butter: margarine, vegetable oil (use less)
• Instead of All‑purpose flour: gluten‑free flour
• Instead of Chicken stock: vegetable broth, water + bouillon cube
• Instead of Heavy cream: half‑and‑half plus 1 tbsp butter
• Instead of Fresh thyme: 1 tsp dried thyme
• Instead of Frozen peas: fresh peas
• Instead of Shredded chicken: cooked chicken breast, canned chicken
• Instead of Homemade pie dough: store‑bought pie crust
• Instead of Heavy cream (for brushing): egg wash

Equipment Needed

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Mixing bowl
• Pastry mat
• Rolling pin
• 9‑inch pie dish
• Pastry brush (optional)
• Rimmed baking sheet
• Oven

Critical Steps — Do Not Skip

• Make roux and cook flour for 2 minutes
• Cool filling before adding to crust
• Seal edges and crimp properly
• Vent the top with slits
• Bake at 425°F then reduce to 350°F

Chef Tips from the Video

• Use a rotisserie chicken for maximum flavor and convenience
• Fresh thyme adds a bright herb note; if unavailable, dried thyme works fine
• Brush the top with heavy cream for a glossy finish, or use an egg wash for extra color

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Wrap whole pie in foil and freeze up to 2 months.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; reheat gently before assembling
• Pie dough can be made 24 hours in advance and kept chilled
• Unbaked assembled pie can be frozen; bake from frozen adding 10‑15 min to bake time