Chicken Pot Pie
Tender chicken, carrots, peas and celery in a rich, creamy sauce, baked under a flaky golden crust. The ultimate make-ahead comfort food.
Savory pies baked with meat under a pastry lid go back centuries in British and European cooking, and the creamy chicken version became an American classic in the 20th century. This homemade chicken pot pie has a velvety sauce made from butter, flour, broth and a little cream, plenty of tender chicken and vegetables, and a flaky golden crust on top and bottom.
Why this recipe works
- A properly thickened sauce. Cooking the flour in butter for a couple of minutes before adding the broth gives a smooth, stable sauce that will not run when you cut the pie.
- A cooled filling. Letting the filling cool slightly before it goes into the crust keeps the pastry flaky instead of soggy.
- A hot oven and the lowest rack. These crisp the bottom crust.
- Steam vents. Cuts in the top crust let steam escape so the filling thickens and the pastry stays crisp.
Using leftover or rotisserie chicken
Skip poaching the chicken and stir in 3 cups (about 400 g) of shredded cooked chicken with the peas. Use good-quality chicken broth for the sauce.
Top crust only
For a quicker pie, put the filling in a 9 x 13-inch (23 x 33 cm) dish or a deep pie dish and cover it with a single sheet of pie dough or puff pastry. Bake at 400°F (200°C) for 30 to 35 minutes, until golden.
FAQ
Can I make it ahead?
Assemble the pie, cover and refrigerate for up to 24 hours. Bake from cold, adding 10 minutes. For another classic pie from the British Isles, try our Cornish pasties.
Chicken Pot Pie
Ingredients
For the filling
For the crust
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Cook the chicken
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Put the chicken and broth in a saucepan, bring to a gentle simmer and cook for 12 to 15 minutes, until cooked through. Lift out the chicken, reserving the broth, and shred or dice it.
Make the filling
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Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook for 8 minutes, until softened. Add the garlic and cook for 1 minute.
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Sprinkle in the flour and stir for 2 minutes. Gradually whisk in 2 cups (480 ml) of the reserved broth, then the cream. Simmer, stirring, for 3 to 4 minutes, until thick.
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Stir in the thyme, salt, pepper, chicken, peas and parsley. Taste for seasoning. Let cool for 15 minutes.
Assemble and bake
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Place a baking sheet on the lowest oven rack and heat the oven to 400°F (200°C, or 180°C (355°F) fan, gas mark 6).
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Line a 9-inch (23 cm) deep pie dish with one crust. Spoon in the filling.
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Cover with the second crust, trim, fold the edges under and crimp. Cut 4 slits in the top and brush with egg wash.
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Bake on the hot sheet for 35 to 40 minutes, until the crust is deep golden and the filling bubbles through the vents. Cover the edges with foil if they brown too fast.
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Let the pie rest for 15 minutes before serving.
Notes
- Use any leftover broth to loosen the filling if it seems too thick before assembling.
Tips
- Add a handful of sliced mushrooms or diced potato with the vegetables for a heartier pie.
Substitutions
- Turkey: use leftover roast turkey after the holidays.
- Puff pastry: use a sheet of puff pastry for the top crust only.
- Gluten-free: thicken with sweet rice flour or a gluten-free blend and use gluten-free pastry.
Storage and reheating
- Refrigerate leftovers for up to 4 days. Reheat slices at 350°F (175°C) for 15 to 20 minutes.
- Freeze the unbaked pie, well wrapped, for up to 3 months. Bake from frozen at 375°F (190°C) for 60 to 75 minutes.
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