Chicken Pot Pie
A hearty, double-crust chicken pot pie crafted for maximum comfort during chilly seasons. Rich with tender poultry, vibrant vegetables, and a luxuriously thick gravy, all nestled between two flaky pastry layers.
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Servings: 8
Ingredients
- 1 cup 125 grams green peas, frozen and unthawed
- 1 teaspoon finely chopped garlic
- 1/3 cup approximately 45 grams finely diced yellow onion (roughly half of a small bulb)
- 2/3 cup 160 milliliters half-and-half cream (or equal parts heavy cream and whole milk)
- 1 large egg whisked together with 1 tablespoon (15 ml) of milk for the egg wash
- 1 and 3/4 cups 420 milliliters low-sodium chicken stock
- 1 pound 450 grams skinless, boneless chicken breast or thighs, cut into bite-sized chunks
- 3/4 teaspoon kosher salt
- 1/2 cup about 40 grams thinly sliced celery
- 1/3 cup 5 tablespoons or 71 grams unsalted butter
- 1 cup approximately 130 grams sliced carrots (around 2 medium carrots)
- 1/3 cup 41 grams plain all-purpose flour
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon freshly ground black pepper
- Optional garnish: fresh thyme sprigs
- Two 9-inch discs of homemade or store-bought pie dough chilled
Instructions
- Prepare the pastry dough in advance and allow it to chill for a minimum of two hours. You may refrigerate the dough overnight if more convenient. You will need both discs for the base and top crusts.
- In a large saucepan, place the cubed chicken, sliced carrots, and celery. Pour in just enough water to submerge the ingredients. Bring to a rolling boil over medium-high heat and continue to boil for 10 minutes. Remove from heat, drain thoroughly, and set the mixture aside.
- In a separate skillet set over medium heat, melt the butter and sauté the onions and garlic until the onions are soft and translucent and the butter takes on a light golden hue. Add the flour, salt, pepper, and thyme, whisking continuously. Slowly incorporate the chicken broth and the half-and-half. Continue to whisk until the mixture is smooth and lump-free, then reduce heat slightly and simmer until the mixture thickens into a hearty gravy, about 10 minutes. Adjust seasoning if desired. Remove from heat and set aside.
- Preheat your oven to 425°F (218°C).
- Roll one of the chilled dough discs on a lightly floured surface into a 12-inch circle, rotating as needed to maintain an even thickness. Gently fit the rolled dough into a 9-inch pie dish with a depth of 1.5 to 2 inches. Press the dough evenly into the bottom and along the sides. Trim any overhang with kitchen shears or a sharp knife and discard.
- Layer the pre-cooked chicken and vegetable mixture evenly into the pie shell. Scatter the frozen peas over the top. Spoon the thickened gravy over the filling, spreading it evenly to ensure full coverage.
- Roll out the second dough disc to the same size and gently place it over the filling. Trim excess dough, then crimp the edges together using a fork to seal. Using a paring knife, make a few small slits in the top crust to allow steam to escape during baking. Brush the surface and edges of the crust with the prepared egg wash.
- Bake the pie in the preheated oven for 32 to 38 minutes, or until the top crust has turned a deep golden brown. After 20 minutes of baking, shield the edges with foil or a crust protector to avoid overbrowning.
- Once baked, remove the pie from the oven and allow it to rest for at least 10 minutes before slicing and serving. The filling will set further upon cooling and is excellent the next day. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Advance Preparation & Freezing:
Gravy and filling may be prepared a day ahead and refrigerated. Assemble and bake the following day. Dough for the crust can be made up to 5 days in advance if kept chilled, or frozen for up to 3 months. Thaw in the fridge overnight before use. Fully assembled, unbaked or baked pies can also be frozen for up to 3 months. To reheat a baked frozen pie, cover with foil and bake at 375°F (191°C) until thoroughly warmed. If unbaked, thaw overnight and bake as originally instructed. Optional Variations:
Omit the bottom crust if desired and reduce oven temperature to 375°F (191°C). Baking time for a single-crust version is 35–40 minutes. Puff pastry or biscuit toppings may also be substituted for the upper crust. Cream Substitute:
If half-and-half is unavailable, mix equal parts heavy cream and whole milk. Avoid using reduced-fat milk, as the sauce may lack the necessary thickness. Ingredient Substitutions:
Turkey may replace chicken, and leftover or pre-cooked meats can be used by skipping the boiling step. In this case, sauté the vegetables with the onion and butter. Additional vegetables such as corn, mushrooms, zucchini, or diced Yukon gold potatoes may be added, but do not exceed a total of 2 cups of extra veggies plus 1 potato to maintain proper gravy consistency. Herbs:
In addition to thyme, consider adding minced fresh parsley, rosemary, or sage, or a small pinch of celery seed to enhance flavor.
Gravy and filling may be prepared a day ahead and refrigerated. Assemble and bake the following day. Dough for the crust can be made up to 5 days in advance if kept chilled, or frozen for up to 3 months. Thaw in the fridge overnight before use. Fully assembled, unbaked or baked pies can also be frozen for up to 3 months. To reheat a baked frozen pie, cover with foil and bake at 375°F (191°C) until thoroughly warmed. If unbaked, thaw overnight and bake as originally instructed. Optional Variations:
Omit the bottom crust if desired and reduce oven temperature to 375°F (191°C). Baking time for a single-crust version is 35–40 minutes. Puff pastry or biscuit toppings may also be substituted for the upper crust. Cream Substitute:
If half-and-half is unavailable, mix equal parts heavy cream and whole milk. Avoid using reduced-fat milk, as the sauce may lack the necessary thickness. Ingredient Substitutions:
Turkey may replace chicken, and leftover or pre-cooked meats can be used by skipping the boiling step. In this case, sauté the vegetables with the onion and butter. Additional vegetables such as corn, mushrooms, zucchini, or diced Yukon gold potatoes may be added, but do not exceed a total of 2 cups of extra veggies plus 1 potato to maintain proper gravy consistency. Herbs:
In addition to thyme, consider adding minced fresh parsley, rosemary, or sage, or a small pinch of celery seed to enhance flavor.