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Classic Chicken Pot Pie
American

Classic Chicken Pot Pie

Tender chicken and vegetables in a creamy thyme-scented gravy, baked under a flaky golden pastry crust. The ultimate cozy one-dish dinner.

70 min
Total time
6
Servings
30 min
Prep
40 min
Cook
intermediatedinner
Source: Classic American

Ingredients

6 servings
  • 500 g cooked chicken, shredded or diced
  • 85 g unsalted butter
  • 1 onion, diced
  • 150 g carrots, diced
  • 100 g celery, diced
  • 150 g frozen peas
  • 45 g all-purpose flour
  • 480 ml chicken stock
  • 240 ml whole milk
  • 2 g fresh thyme, chopped
  • 6 g salt
  • 1 g black pepper
  • 1 sheet pie crust, store-bought or homemade
  • 1 large egg, beaten, for egg wash

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat oven to 200 C (400 F).
  2. Step 2.Melt the butter in a large pot over medium heat and add the onion, carrots, and celery; cook 6 to 8 minutes until softened.
  3. Step 3.Stir in the flour and cook 2 minutes, stirring constantly, to form a roux.
  4. Step 4.Gradually whisk in the chicken stock and milk, then simmer 3 to 4 minutes until thickened.
  5. Step 5.Stir in the chicken, peas, thyme, salt, and pepper, and simmer 2 minutes; the filling should be thick and creamy.
  6. Step 6.Pour the filling into a 9-inch deep pie dish or baking dish.
  7. Step 7.Lay the pastry over the top, trim the overhang, and crimp the edges to seal.
  8. Step 8.Cut a few slits in the center to vent steam and brush all over with the beaten egg.
  9. Step 9.Bake 30 to 35 minutes until the crust is deep golden and the filling bubbles through the vents.
  10. Step 10.Let rest 10 to 15 minutes before serving so the filling sets.

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