Introduction
Chicken Pot Pie is the quintessential American comfort food, a dish that instantly evokes warmth, nostalgia, and hearty satisfaction. While savory pies have roots stretching back to ancient Rome and medieval Europe, the modern iteration—characterized by its flaky, golden crust and rich, creamy filling packed with tender chicken and garden vegetables—was perfected in colonial kitchens. It’s a complete meal baked into a single dish, making it the perfect centerpiece for a chilly evening dinner or a cozy family gathering.
Ingredients
- For the Crust:
- Refrigerated Pie Crusts: 1 box (2 discs) or approximately 400g pre-made pastry dough.
- Egg Wash: 1 large egg mixed with 1 tablespoon of water.
- For the Filling:
- Cooked Chicken: 1.5 lbs / 680g, shredded or cubed (rotisserie chicken works perfectly).
- Unsalted Butter: 1/2 cup / 115g.
- Yellow Onion: 1 medium, finely diced (approx. 150g).
- Carrots: 1 cup / 150g, diced.
- Celery: 1/2 cup / 75g, diced.
- All-Purpose Flour: 1/2 cup / 60g.
- Chicken Broth: 2 cups / 475ml, low sodium.
- Whole Milk or Heavy Cream: 1/2 cup / 120ml.
- Frozen Peas: 1 cup / 150g.
- Dried Thyme: 1 teaspoon / 5ml.
- Salt and Black Pepper: To taste.
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) pie dish. Place one crust disc into the dish, ensuring it covers the bottom and sides. Set aside the second crust for the top.
- Sauté the Vegetables: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften but are not browned.
Tip: Sautéing the mirepoix (carrot, onion, celery) is crucial for building a deep flavor base.
- Create the Roux: Sprinkle the flour over the sautéed vegetables and stir constantly for 1–2 minutes. This mixture is called a roux, and it eliminates the raw flour taste. Slowly whisk in the chicken broth until smooth, then stir in the milk or cream. Bring the mixture to a gentle simmer, stirring until the sauce thickens (about 3–5 minutes).
- Combine the Filling: Remove the pan from the heat. Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Taste and adjust seasonings as needed. Allow the mixture to cool slightly (about 10 minutes) before assembly.
Tip: Cooling the filling prevents the bottom crust from becoming soggy before baking.
- Assemble and Seal: Pour the filling into the prepared pie dish. Place the second crust over the filling. Trim the excess dough and crimp the edges to seal the top and bottom crusts together. Cut several slits into the top crust to allow steam to escape during baking. Brush the entire top crust with the egg wash for a golden sheen.
- Bake: Bake for 30–35 minutes, or until the crust is deeply golden brown and the filling is bubbling hot. If the edges brown too quickly, cover them loosely with aluminum foil. Let the pot pie cool for at least 10–15 minutes before slicing and serving.
Nutritional Information
A typical serving of Chicken Pot Pie (assuming 8 servings) provides approximately 450–550 calories, depending on the richness of the pastry and the liquid used (milk vs. cream). It is an excellent source of lean protein from the chicken and provides essential vitamins A and C from the carrots and peas, as well as complex carbohydrates for sustained energy.
Storage
Leftover Chicken Pot Pie should be stored in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap the cooled pie tightly in plastic wrap and then foil; it will keep for up to 3 months. To reheat, the oven is recommended (350°F / 175°C) for about 15–20 minutes to maintain the crispness of the crust. Mic