Chicken Pot Pie

My roommate Sarah used to make chicken pot pie every Sunday during our first brutal Chicago winter. Wed huddle on the couch with steaming bowls, watching snow pile up against the window, while that golden crust crunched under our spoons.

Last February I made this for my dad when he was recovering from surgery. He took one bite and got quiet, then told me it tasted exactly like what his grandmother used to make before he could even remember her name.

Ingredients

• Cooked chicken breast: Use rotisserie chicken to save time, or poach fresh breasts in broth for extra moisture in every bite
• Unsalted butter: This forms the foundation of your roux so dont substitute it, the butter flavor is essential
• Yellow onion: Finely chopped so it melts into the sauce rather than leaving chunks behind
• Carrots and celery: Cut them the same size so they cook evenly and provide that classic mirepoix base
• Garlic: Minced fresh garlic adds that aromatic depth you cant get from powder
• Frozen peas and corn: Frozen vegetables actually work better here than fresh because they hold their texture through baking
• All-purpose flour: This thickens your sauce, and letting it cook with the butter removes any raw flour taste
• Chicken broth and milk: The combination creates that velvety texture that makes pot pie filling so crave-worthy
• Dried thyme and sage: These herbs mimic the flavor profile of a classic Thanksgiving stuffing
• Pie dough: Store-bought works perfectly fine, but if you want to go the extra mile, homemade is worth the effort
• Egg wash: This little step makes the difference between a pale crust and one that turns beautifully burnished gold

Instructions

Preheat your oven:

Get it to 400°F so its ready when your filling is done, timing matters with pot pie

Build your flavor base:

Melt butter in a large skillet and cook onion, carrots, and celery for 5-6 minutes until they soften and smell sweet

Add the aromatics:

Stir in garlic for just one minute, any longer and it might turn bitter

Make your roux:

Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste

Create the sauce:

Whisk in broth and milk gradually, then let it simmer until it coats the back of a spoon, about 4-5 minutes

Finish the filling:

Fold in chicken, peas, corn, salt, pepper, thyme, and sage, then remove from heat

Assemble the pie:

Pour everything into a 9-inch dish and drape your dough over the top, trimming and crimping the edges

Vent the crust:

Cut a few small slits in the center so steam can escape while it bakes

Add the finishing touch:

Brush the dough with beaten egg for that professional bakery shine

Bake until golden:

Let it go for 35-40 minutes until the crust is deeply golden and you can see the filling bubbling through those vents

Patience pays off:

Let it rest for 10 minutes before serving so the filling has time to set up slightly

Pin It

The first time I made this for a dinner party, I forgot the egg wash. The pie still tasted incredible, but my friend Mark asked why it looked so sad compared to the photo.

Making It Ahead

You can assemble the entire pie up to a day ahead and refrigerate it unbaked. Add 5-10 minutes to the baking time since it will be starting cold.

Freezing Instructions

Wrap unbaked pies tightly in foil and freeze for up to 3 months. Bake from frozen at 375°F for an extra 15-20 minutes.

Serving Suggestions

A crisp green salad with vinaigrette cuts right through the richness. Crusty bread for soaking up every last drop of sauce.

• A glass of dry white wine complements the creamy filling beautifully
• Leftovers reheat surprisingly well in the oven
• The filling alone makes an incredible topping for baked potatoes

Pin It

Theres something almost magical about breaking through that crust and watching the steam escape.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Assemble with the crust just before baking, or freeze the unbaked pie for up to 3 months.

→ What's the best way to reheat leftovers?

Reheat individual portions in the microwave at 50% power to prevent the crust from becoming soggy. For the whole pie, cover loosely with foil and warm at 325°F until heated through.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works beautifully and saves time. Simply remove the skin, dice the meat, and you'll need about 2 cups for the filling.

→ Why do I need to let it rest before serving?

Resting allows the thickened sauce to set slightly, making it easier to slice and serve. Cutting too soon will cause the filling to run out of the pie.

→ Can I make this without a bottom crust?

Yes. Simply line your baking dish with the crust on top only, or puff pastry works wonderfully too. This creates a lighter version often called a pot pie cobbler.