Chicken Pot Pie

The first time I made chicken pot pie, I was snowed in for three days with nothing but a rotisserie chicken, some frozen vegetables, and a lonely sheet of pie dough in the back of my freezer. That golden crust emerging from the oven felt like such a victory against the winter weather outside my window. Now whenever the thermometer drops, my family starts asking for that same bubbling, comforting pie without even saying a word.

Last February, my neighbor came over unexpectedly with her two kids when her car would not start. I pulled this pie out of the oven just as they walked through the door, shivering. Seeing three generations hover over the steaming dish, forks clinking against the same plate, reminded me why some recipes become traditions.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, just shred it into bite-sized pieces
• 2 tablespoons unsalted butter: This creates the roux base that thickens your sauce into something velvety and luxurious
• 1 medium yellow onion, finely chopped: The foundation of flavor, so take your time dicing it evenly
• 2 medium carrots, peeled and diced: They hold their shape beautifully and add sweetness to balance the savory filling
• 2 celery stalks, diced: Do not skip these, they provide that classic pot pie aroma while cooking
• 2 cloves garlic, minced: Add it right after the vegetables soften so it does not burn
• 1 cup frozen peas: No need to thaw first, they cook perfectly in the hot sauce
• 1 cup frozen corn: Adds pops of sweetness that everyone loves discovering
• 1/4 cup all-purpose flour: This thickens your sauce, so whisk it thoroughly into the vegetables to avoid lumps
• 2 cups low-sodium chicken broth: Using low-sodium lets you control the salt level exactly
• 1 cup whole milk: Makes the filling incredibly creamy, though half-and-half works too
• 1 teaspoon salt: Adjust this after tasting, especially if your broth is salty
• 1/2 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in the final flavor
• 1/2 teaspoon dried thyme: This herb pairs so naturally with chicken and cream
• 1/4 teaspoon dried sage: Completely optional, but adds this wonderful earthy warmth
• 1 sheet refrigerated pie dough: Let it thaw in the fridge overnight so it is easier to work with
• 1 egg, beaten: This wash creates that gorgeous golden bakery-style finish

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Heat your oven:

Preheat to 400°F so it is ready when your filling is done

Sauté the aromatics:

Melt butter in a large skillet over medium heat, then cook onion, carrots, and celery for 5-6 minutes until they start to soften

Add the garlic:

Stir in the minced garlic and cook just 1 minute until fragrant

Make the roux:

Sprinkle flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste

Create the sauce:

Gradually whisk in the chicken broth and milk, then simmer 4-5 minutes until thickened enough to coat a spoon

Combine everything:

Add chicken, peas, corn, salt, pepper, thyme, and sage, then stir and heat through before removing from heat

Assemble the pie:

Pour filling into a 9-inch pie dish, then drape dough over the top and trim excess before crimping edges

Vent and wash:

Cut small slits in the crust for steam to escape, then brush with beaten egg

Bake until golden:

Bake 35-40 minutes until crust is deeply golden and filling bubbles through the vents

Rest before serving:

Let the pie sit 10 minutes so the filling sets slightly

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My daughter now requests this for her birthday dinner every year, which still surprises me. She told me once that it tastes like a hug from the inside out, and honestly, I cannot think of a better description.

Making It Ahead

You can prepare the filling completely up to two days before and store it in the refrigerator. When ready to bake, gently rewarm the filling on the stove while you roll out the dough, then assemble and bake as directed.

Crust Secrets

Refrigerated dough needs about 15 minutes at room temperature before unrolling to prevent cracking. If you are feeling ambitious, a homemade all-butter crust creates the most incredible flaky layers, though store-bought still produces beautiful results.

Serving Ideas

A crisp green salad with vinaigrette cuts through the richness perfectly. Roasted vegetables or crusty bread also make lovely additions to round out the meal.

• A glass of chilled white wine balances the creamy filling
• Leftovers reheat surprisingly well in the oven at 350°F for about 20 minutes
• The pie can be frozen unbaked for up to three months

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There is something profoundly satisfying about serving a dish that makes people close their eyes and sigh after the first bite. That is the magic this pie brings to the table.

Common Questions

→ Can I make chicken pot pie ahead of time?

Absolutely. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold. Alternatively, freeze unbaked for up to 3 months.

→ What vegetables work best in pot pie filling?

Classic combinations include carrots, celery, peas, and corn. You can also add diced potatoes, green beans, or parsnips. Use about 3 cups total vegetables for the best texture and flavor balance.

→ How do I know when the pot pie is done baking?

The crust should be deep golden brown and you should see the filling bubbling through the vent slits. An instant thermometer inserted through the crust should read 165°F at the center.

→ Can I use leftover rotisserie chicken?

Yes, rotisserie chicken works beautifully. Simply remove the skin and shred or dice the meat. One store-bought rotisserie chicken typically provides enough meat for this dish and adds extra flavor.

→ Why is my filling too runny or too thick?

If too thin, simmer longer on the stovetop before baking. If too thick, add more broth or milk a tablespoon at a time. The sauce will thicken further in the oven, so aim for slightly thinner than desired consistency initially.

→ What can I serve with chicken pot pie?

A crisp green salad with vinaigrette balances the richness. Roasted vegetables, crusty bread, or steamed green beans also complement well. For a cozy meal, pair with mashed potatoes on the side.