Description
This classic Chicken Pot Pie recipe features tender shredded chicken and a medley of sautéed vegetables in a creamy, flavorful sauce, all encased in a flaky golden pie crust. Perfect for a comforting family meal, this dish balances comforting savory richness with wholesome ingredients and is straightforward to prepare in just about an hour.
Ingredients
Filling Ingredients
- 4 tbsp. butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 3 cups shredded cooked chicken or turkey
- 1/4 cup flour
- 3 cups low-sodium chicken broth, plus more as needed
- Splash of white wine (optional)
- 1/4 tsp. turmeric
- Salt and pepper, to taste
- Chopped fresh thyme, to taste
- 1/4 cup half-and-half or cream
Pie Crust & Topping
- 1 unbaked pie crust
- 1 egg
- 2 tablespoons water (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 375ºF to ensure it’s ready for baking the pie once assembled.
- Sauté Vegetables: In a large pot, melt the butter over medium-high heat. Add the finely diced onion, carrot, and celery, cooking and stirring occasionally until the onion turns translucent, about 3 minutes, to soften the veggies and build flavor.
- Combine Meat and Flour: Stir in the shredded chicken or turkey. Sprinkle the flour over the mixture and stir well to combine, cooking for 1 minute to eliminate the raw flour taste and start thickening the sauce.
- Add Broth and Seasonings: Pour in the chicken broth and optional splash of white wine. Stir and allow the mixture to cook until it begins to thicken. Then add turmeric, salt, pepper, and chopped fresh thyme for aroma and seasoning.
- Add Cream and Finish Filling: Stir in the half-and-half or cream, letting the mixture bubble and thicken for about 3 minutes. If the filling is too thick, add a splash more broth to reach a creamy consistency. Turn off the heat once done.
- Prepare Pie Crust: Pour the hot filling into a 2-quart baking dish. On a floured surface, roll out the unbaked pie crust and gently lay it over the dish, pressing the edges to seal. Use a knife to make small vents in the crust to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg with 2 tablespoons of water and brush this mixture evenly over the crust to achieve a shiny, golden finish. Save any leftover egg wash for touch-ups if desired.
- Bake the Pie: Place the pie on a rimmed baking sheet to catch any spills and bake for 25 to 30 minutes until the crust is deep golden brown and the filling is bubbling. To avoid over-browning, cover the pie loosely with foil for the first 15 minutes of baking.
- Serve and Enjoy: Let the chicken pot pie cool slightly before slicing. Serve generous portions warm for a satisfying and hearty meal.
Notes
- Use cooked chicken or turkey leftover from a roast or rotisserie for convenience.
- White wine is optional; you can replace it with extra chicken broth if preferred.
- Ensure the filling is not too watery to keep the crust from becoming soggy.
- To achieve a crispy crust, avoid underbaking and consider preheating the baking sheet.
- The pie can be assembled ahead of time and refrigerated before baking; add a few extra minutes to baking time if chilled.