Classic Chicken Pot Pie Recipe

Ingredients

• 1 recipe pie crust (or store-bought pie crust)
• 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash)
• 1/2 cup milk
• 1 1/2 teaspoons cornstarch
• 2 1/2 cups shredded chicken (rotisserie recommended)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups Yukon gold potatoes, peeled and chopped into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 2 medium carrots, thinly sliced (about 1 cup)
• 3/4 cup sliced celery
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons chicken bouillon (powder, cubes, or base)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 cup frozen peas (do not thaw)

Instructions

1. 1

   Make the Pie Dough: Prepare the pie crust recipe or use a store-bought crust. Chill the dough for at least 2 hours or preferably overnight to ensure it is firm and easy to roll out.

2. 2

   Prepare the Filling: Preheat your oven to 375°F. In a small bowl, whisk together the milk and cornstarch until well combined and set aside.

3. 3

   Microwave the Potatoes: Place the peeled, chopped potatoes and 1/4 cup water in a microwave-safe bowl with a lid. Cover and microwave for 6 minutes until the potatoes are fork tender. Drain and set aside.

4. 4

   Cook the Vegetables: Heat the olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Add the chopped onions, carrots, and celery, sautéing until the onions become soft and translucent, about 8 minutes. Add the minced garlic and cook for 30 seconds more.

5. 5

   Add Flour to Veggies: Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to form a roux, which will thicken the filling.

6. 6

   Add Liquids and Seasonings: Reduce the heat to low. Gradually whisk in the chicken broth, milk-cornstarch mixture (whisk again before adding), chicken bouillon, and all herbs and spices — parsley, oregano, thyme, salt, sage, rosemary, and black pepper.

7. 7

   Simmer to Thicken: Bring the mixture to a gentle simmer while whisking constantly. Continue simmering until the sauce thickens to the desired consistency; this may take several minutes. Adjust thickness by adding extra broth or milk for thinner filling or simmer longer to thicken.

8. 8

   Combine Filling Ingredients: Remove from heat and stir in shredded chicken, drained potatoes, and frozen peas. Taste and adjust seasoning with additional salt and pepper as needed.

9. 9

   Assemble the Pot Pie: Transfer the filling to a 9-inch deep-dish pie pan. Roll out the chilled pie dough on lightly floured parchment paper into an 11-12 inch circle. Carefully place the dough over the filling, peeling back the parchment paper.

10. 10

    Seal and Vent Pie: Fold overhanging dough over itself to form a thick crust around the edges. Flute or crimp edges with a fork. Cut 6 to 8 small slits in the top crust to allow steam to escape during baking. Brush the top crust lightly with the egg wash, avoiding brushed edges for even browning.

11. 11

    Bake the Pot Pie: Bake in the preheated oven at 375°F for 55 minutes or until the crust is golden brown. Check edges during baking and cover with foil or a pie crust shield if they start to brown too fast. If crust bubbles excessively in any spot, cut an additional slit.

12. 12

    Cool and Serve: Remove the pot pie from the oven and let it cool for 5 to 10 minutes before serving to allow the filling to set slightly.