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Creamy Chicken Pot Pie with Flaky Pie Crust Recipe

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★★★★★

4.7 from 98 reviews

This classic Chicken Pot Pie recipe features a flaky double crust filled with a creamy mixture of shredded chicken, fresh vegetables, and herbs. With tender carrots, celery, peas, and pearl onions in a rich, savory filling, this comforting dish is perfect for a hearty family meal.

Ingredients

Scale

Filling Ingredients

  • 3 boneless skinless chicken breasts (cooked and shredded)
  • 1 cup yellow onion, chopped
  • 1 cup carrots, peeled and chopped small
  • 3/4 cup celery, chopped small
  • 1/2 cup (1 stick) butter
  • 2 tablespoons vegetable or canola oil
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 3/4 cup heavy whipping cream
  • 1 small bag frozen peas (10 to 12 ounces)
  • 1 small bag frozen corn (10 to 12 ounces)
  • 1 small bag frozen pearl onions (optional, 10 to 12 ounces)
  • 1 tablespoon fresh rosemary, chopped finely
  • 1 tablespoon fresh parsley, chopped finely
  • Salt and black pepper to taste

Pie Crust

  • Pie crust for double crust (homemade or store-bought)
  • 1 egg (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line a half sheet pan with parchment paper and set it aside for baking.
  2. Cook Vegetables: In a large cast iron skillet over medium heat, heat the butter and oil. Add the chopped onions, carrots, and celery, stirring occasionally until softened, about 4 to 5 minutes.
  3. Make Roux: Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Add Liquids: Gradually add the chicken broth and heavy cream while stirring frequently, allowing the mixture to thicken. Remove the skillet from the heat when thickened.
  5. Add Vegetables and Seasoning: Stir in the frozen peas, corn, pearl onions (if using), freshly chopped rosemary, parsley, salt, and black pepper. Add more chicken broth if the mixture is too thick.
  6. Add Chicken: Fold the shredded cooked chicken into the filling mixture until evenly combined.
  7. Prepare Pie Crust Base: On a lightly floured surface, roll out one pie crust into a circle and place it into a greased 10 to 12-inch cast iron skillet or glass pie plate, pressing it gently into the edges.
  8. Fill the Pie: Spoon the chicken and vegetable filling evenly into the prepared pie crust shell.
  9. Add Top Crust: Roll out the second pie crust and carefully place it over the filling. Trim and roll the edges under, then press down to seal. Cut several steam vents in the top crust with a sharp knife.
  10. Apply Egg Wash: Beat an egg and brush it over the top crust to give a beautiful golden finish when baked.
  11. Bake: Place the skillet or pie plate onto the prepared sheet pan and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  12. Cool and Serve: Let the pot pie cool for 10 to 15 minutes before serving to allow the filling to set.

Notes

  • Cooking the chicken ahead of time by boiling or roasting before shredding ensures juicy meat and faster assembly.
  • Fresh herbs can be substituted with 1 teaspoon each of dried rosemary and parsley if fresh are unavailable.
  • Additional vegetables like mushrooms or potatoes can be added to the filling for variation.
  • Use refrigerated or frozen pie crusts for convenience.
  • Make sure to cut steam vents in the top crust to prevent the pie from becoming soggy or bubbling over.
  • Letting the pie cool slightly before serving prevents burns from hot filling.

Keywords: chicken pot pie, comfort food, chicken recipe, pie crust, baked chicken pot pie, creamy chicken and vegetable pie

Find it online: https://familyfavplates.com/creamy-chicken-pot-pie-with-flaky-pie-crust-recipe/