This IS How You Make The Most Amazing Chicken Pot Pie

Ingredients

• 1/3 cup All-Purpose Flour (for roux, sifted)
• 4 tablespoons Unsalted Butter (cut into small cubes, softened)
• 2 cups Chicken Breast (cooked and diced (or use rotisserie chicken))
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 1 small Onion (finely chopped)
• 1/2 cup Frozen Peas (thawed)
• 2 cups Chicken Broth (low‑sodium)
• 1 cup Whole Milk (preferably 2% or whole)
• 1 teaspoon Fresh Thyme (chopped)
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 pieces Store‑Bought Pie Crust (9‑inch double crust, thawed if frozen)
• 1 Egg (beaten, for egg wash)

Instructions

1. Prepare the Vegetables

   Peel and dice the carrots, dice the celery, and finely chop the onion. Set aside in a mixing bowl.

   Time: PT10M

2. Cook the Chicken

   If using raw chicken, season with salt and pepper, then poach in simmering water for 12‑15 minutes until cooked through. Remove, let cool, and dice into 1‑inch cubes. (Alternatively, shred rotisserie chicken.)

   Time: PT15M

   Temperature: 212°F

3. Sauté the Vegetables

   In a large skillet over medium heat, melt 2 Tbsp butter. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion becomes translucent and vegetables begin to soften, about 5‑6 minutes.

   Time: PT6M

   Temperature: 350°F

4. Make the Roux

   Push the vegetables to the side of the skillet. Add the remaining 2 Tbsp butter and 1/3 cup flour. Stir constantly for 2‑3 minutes to cook out the raw flour taste, forming a smooth paste.

   Time: PT3M

   Temperature: 350°F

5. Create the Creamy Sauce

   Gradually whisk in the chicken broth, followed by the milk, ensuring a smooth consistency. Bring to a gentle simmer and cook 4‑5 minutes until the sauce thickens.

   Time: PT5M

   Temperature: 350°F

6. Combine Filling Ingredients

   Stir the cooked chicken, thawed peas, chopped thyme, salt, and pepper into the sauce. Heat through for another 2 minutes. Remove from heat and let the filling cool slightly while you assemble the pie.

   Time: PT4M

7. Roll Out the Bottom Crust

   On a lightly floured surface, roll one pie crust to fit a 9‑inch pie dish. Gently press into the dish, trimming any excess.

   Time: PT5M

8. Add the Filling

   Pour the chicken‑vegetable filling into the crust, spreading evenly.

   Time: PT2M

9. Roll Out and Place the Top Crust

   Roll the second crust and lay it over the filling. Trim excess dough, then crimp the edges to seal. Cut 4‑5 small slits in the top to vent steam.

   Time: PT5M

10. Bake the Pot Pie

    Place the pie on a baking sheet and bake in a pre‑heated oven at 400°F for 30‑35 minutes, or until the crust is deep golden brown and the filling is bubbling.

    Time: PT35M

    Temperature: 400°F

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free all‑purpose flour
• Instead of Unsalted Butter: Margarine, Olive oil (use less for flavor)
• Instead of Chicken Breast: Cooked turkey, Cooked ham
• Instead of Carrots: Parsnips, Sweet potatoes (smaller dice)
• Instead of Celery Stalks: Fennel bulb, Leek
• Instead of Onion: Shallot, Green onion (white part only)
• Instead of Frozen Peas: Fresh peas, Corn kernels
• Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Whole Milk: Half‑and‑half, Heavy cream (use less), Unsweetened almond milk (for dairy‑free)
• Instead of Fresh Thyme: Dried thyme (1/3 tsp), Herbes de Provence
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Store‑Bought Pie Crust: Homemade flaky pastry, Puff pastry sheets
• Instead of Egg: Milk wash, Cream wash

Equipment Needed

• Large Skillet
• Medium Saucepan
• Mixing Bowl
• Rolling Pin
• Baking Sheet
• Pastry Brush (optional)
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Cooking the roux to the proper color without burning.
• Ensuring the sauce thickens before adding the filling.
• Keeping the crust chilled until baking to avoid sogginess.
• Sealing the crust edges and venting the top to prevent steam buildup.

Chef Tips from the Video

• Use leftover rotisserie chicken for maximum flavor and speed.
• Chill the rolled crusts for 10 minutes before baking to improve flakiness.
• Add a pinch of nutmeg to the sauce for a subtle autumnal note.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Freeze unbaked (assemble, but do not bake) for up to 2 months; bake from frozen adding 10‑15 minutes to bake time.

Room temperature: Not recommended; pot pie should be refrigerated or frozen.

Make-Ahead Tips

• Prepare the filling up to step 6 and refrigerate for up to 24 hours.
• Assemble the pie (without baking) and freeze; bake directly from frozen.

Frequently Asked Questions