Chicken Pot Pie
Comfort food that feels like a warm hug on Christmas Day
Chicken, veggies, and sauce all wrapped up inside a flaky crust like a present just for me!
YIELD: 4 servings | PREP TIME: 30 min + 1 hr crust chill | COOK TIME: 30 min | TOTAL TIME: ~2 hrs
INGREDIENTS:
Crust
You'll need 1 batch of Buttery Pie Crust for this recipe. Get the recipe here.
Filling
1 large Boneless, skinless chicken breast, cooked and diced
1/4 c Celery, diced
1 small White onion, diced
1 Red bell pepper, diced
1/4 c Mushrooms, diced
1/4 c Peas
1/4 c Pearl onions, peeled
2 T Chicken stock
Sauce
1/3 c Unsalted butter
1/3 c All-purpose flour
1/3 c White onion, minced
1/4 t Salt
1/4 t Black pepper
1/4 t White pepper
1 – 14.5 oz can Chicken broth
2/3 c Milk
INSTRUCTIONS:
Make the Filling
Preheat oven to 450°F. In a large saucepan over medium heat, cook the celery, white onion, red bell pepper, mushrooms, peas, and pearl onions in the 2 T of chicken stock until softened, about 5 minutes. Stir in the diced chicken. Remove from heat and set aside.
Make the Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced onion and cook for 2 minutes until softened. Stir in the flour, salt, black pepper, and white pepper. Cook, stirring constantly, until the mixture is bubbly and just starting to turn golden, about 2 minutes.
Pour in the chicken broth and milk. Bring to a boil, stirring constantly. Cook for 1 minute until the sauce thickens and is smooth. Taste and adjust seasoning if needed.
Pour the sauce over the chicken and vegetable mixture and stir well to combine.
Assemble & Bake
Roll out one disk of Buttery Pie Crust and press it into a 9" pie dish. Pour the filling in evenly. Roll out the second disk and lay it over the top. Trim any overhang to 1/2", seal the edges firmly by pressing with a fork or pinching to flute, and prick the center several times with a fork to let steam escape.
Bake for 10–12 minutes until the crust is nicely browned and the filling is bubbling. Let rest 5 minutes before serving. Filling will be very hot!
NOTES:
Plan ahead: The Buttery Pie Crust needs at least 1 hour to chill before rolling. Make it the night before to save time on the day.
Cooked chicken shortcut: Rotisserie chicken works perfectly here. Pick up a bird on the way home and you'll cut your prep time in half.
450°F is hot: Keep an eye on the crust after 8 minutes. Ovens vary and the crust can go from golden to burnt quickly. Cover the edges with foil strips if browning too fast.
Make it ahead: Assemble the pie up to 24 hours in advance, cover, and refrigerate unbaked. Add 5 extra minutes to the bake time straight from the fridge.
Leftovers: Reheat individual slices in a 350°F oven for 10–15 minutes to keep the crust crispy. The microwave works but softens the crust.
