Easy Chicken Pot Pie
Chicken pot pie with tender cooked chicken, peas and carrots in a creamy sauce under a flaky top crust. A cozy six-serving dinner with no bottom crust.
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20m
6
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Ingredients
- 3 tablespoons (42 g) unsalted butter
- 1 medium yellow onion (about 150 g), finely diced
- 2 medium carrots (about 150 g), cut into 1/4-inch dice
- 2 celery stalks (about 100 g), cut into 1/4-inch dice
- 1/3 cup (40 g) all-purpose flour, plus a little for rolling
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 3/4 cup plus 1 tablespoon (195 ml) whole milk, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 3 cups (about 420 g) cooked skinless chicken, cut into bite-size pieces; not raw chicken
- 1 cup (140 g) frozen peas, not thawed
- 1 refrigerated unbaked 9-inch pie crust (about 7 ounces or 198 g), for the top only
Instructions
- 1
Prepare the dish and ingredients
Heat the oven to 400°F with a rack in the lower-middle position. Set a 9-inch deep-dish pie plate with at least 2-quart capacity on a rimmed baking sheet. Chop the vegetables and cooked chicken, measure the ingredients and keep the pie crust refrigerated until needed. Set aside 1 tablespoon of the measured milk for brushing the crust; use the remaining 3/4 cup in the sauce. Preparation takes about 20 minutes.
- 2
Soften the vegetables and thicken the sauce
Melt the butter in a large saucepan over medium heat. Add the onion, carrots and celery and cook for 7 to 8 minutes, stirring often, until the vegetables begin to soften. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the broth, followed by the 3/4 cup milk, thyme, salt and pepper. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring, until the sauce thickly coats a spoon.
- 3
Add the chicken and peas
Stir the cooked chicken and frozen peas into the sauce. Simmer for 2 to 3 minutes, stirring gently, until the filling is hot. Spoon it into the deep pie plate, leaving about 1/2 inch of space below the rim to reduce spills. Stovetop cooking takes about 15 minutes. The filling should be thick and spoonable rather than soupy.
- 4
Top with pastry and bake
Unroll the cold pie crust and gently roll it on a lightly floured surface to about 11 inches across. Lay it over the hot filling without pressing it down. Fold the overhang under at the rim and crimp to seal, then cut three 1-inch steam slits in the center. Brush with the reserved tablespoon of milk. Bake on the baking sheet for 35 to 40 minutes, until the crust is deeply golden, the filling bubbles through the slits and a food thermometer inserted through a slit into the center reads at least 165°F. Loosely shield the edge with foil if it browns early; continue baking if the center has not reached temperature.
- 5
Rest and serve
Let the pie stand for 10 minutes so the filling settles. Spoon into 6 equal portions, dividing the top crust among them; a top-crust pie does not lift out in firm slices like a double-crust pie. Allow about 55 minutes of cooking, including the stovetop and oven, plus 20 minutes of preparation and 10 minutes of resting, for about 1 hour 25 minutes total. Cooking time can vary with the dish and oven; use the temperature and browning cues.
Chef's Tips
Use fully cooked chicken that has been safely stored, such as freshly cooked chicken or refrigerated rotisserie chicken; this recipe does not cook raw chicken. Use a deep 2-quart pie plate rather than a shallow 9-inch plate. There is only a top crust, so no bottom crust needs blind baking. Keep the pastry cold until the filling is ready. Contains milk and wheat; prepared crusts and broth may also contain egg, soy or other allergens, so check labels. Nutrition is estimated per serving, one-sixth of the filling and crust, using typical ingredient values. Estimated sodium is 540mg per serving; chicken, broth and pastry brands can change it substantially. Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days, counting from when the chicken was originally cooked, and reheat the portion needed to 165°F throughout. The pastry will soften during storage.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this easy chicken pot pie
How long does it take to make Easy Chicken Pot Pie?
The listed total time is 85 minutes. Prep time is 20 minutes and cooking time is 55 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Easy Chicken Pot Pie recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Easy Chicken Pot Pie recipe?
The listed difficulty level is medium.