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Chicken Pot Pie

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Servings: 4
Course: Dinner
Cuisine: American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
I'll tell you the exact moment I fell in love with chicken pot pie. I'd been out of the Navy for about six months, my wife was working late, and I had two kids staring at me expecting dinner. I grabbe
Mike

Ingredients  

For the filling
  • 3 cups shredded rotisserie chicken
  • 4 tablespoons butter
  • 1 medium yellow onion (diced)
  • 2 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 1/3 cup all-purpose flour
  • 1.5 cups chicken broth
  • 3/4 cup whole milk (or half-and-half for richer filling)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • salt and pepper to taste
For the crust
  • 2 store-bought pie crusts (or homemade — your call)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Method
 

Step 1: Make the filling
  1. Preheat oven to 400°F. Melt butter in a large skillet or saucepan over medium heat. Add the onion, carrots, and celery. Cook for about 5-6 minutes until softened. Add garlic and cook another 30 seconds.
  2. Sprinkle the flour over the vegetables and stir for about a minute — you're building a roux here, same as you would for gravy. Slowly pour in the chicken broth while stirring, then add the milk. Keep stirring until it thickens into a creamy sauce, about 3-4 minutes.
  3. Fold in the shredded chicken and frozen peas. Season with thyme, salt, and pepper. Let the filling cool for about 15-20 minutes. This step matters — hot filling melts the butter in your pie crust too fast and you end up with a soggy bottom.
Step 2: Assemble the pie
  1. Press one pie crust into a 9-inch pie plate. Pour the cooled filling in. Lay the second crust on top and crimp the edges with a fork or pinch them together. Cut 3-4 slits in the top crust so steam can escape. Brush with egg wash for that golden, glossy finish.
Step 3: Bake
  1. Bake at 400°F for 15 minutes, then reduce to 375°F and bake for another 20-25 minutes until the crust is deep golden brown and the filling is bubbling through the vents. If the edges get too dark, tent them with foil.
  2. Let it rest for at least 15 minutes before cutting. I know it's hard, but the filling needs time to set up. If you cut it immediately, it'll run everywhere.