Rich, creamy, and decadent, this classic pie is sure to be a family favorite.
Satisfy your sweet tooth with this easy-to-make recipe for Classic Creamy Chicken Pot Pie.
1. Info for Classic Creamy Chicken Pot Pie
- Cook Time: 1 Hr 30 Min
- Total Time: 1 Hr 30 Min
- Servings: 8
- Calories: 693.4 kcal
2. Ingredients for Classic Creamy Chicken Pot Pie
- unbaked pie crust
- 12oz. (3 heaping cups) rotisserie chicken
- 1/2 small yellow onion
- 2 medium carrots
- 1 large stalk celery
- 2 cloves garlic
- 1 tsp. fresh thyme leaves (or 1/2 tsp. dried thyme)
- 1/4 cup unsalted butter
- 1 tsp. salt, divided
- Black pepper
- 1/4 cup frozen peas
- frozen corn
- 1/3 cup (40g) all-purpose flour
- 2 cups chicken broth
- 1/4 cup heavy cream
- salt
- black pepper
- unbaked pie crust
- large egg
- water
3. Directions:
- Adjust a rack to the lowest position in the oven. Preheat the oven to 400°F.
- Place one pie crust into a 9-inch pie plate and press into the corners. Trim any excess as needed. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights.
- Bake the crust on lowest rack of oven until edges of the crust are very slightly golden and the center is matte, 25-30 minutes.
- When done, remove crust from oven and carefully lift off the parchment and pie weights.
- Increase the oven temperature to 425°F.
- Dice the chicken into bite-size pieces. Set aside.
- Dice the onion.
- Dice the carrots.
- Dice the celery.
- Mince the garlic, and remove the thyme leaves from their stems.
- Melt butter in a large pot over medium-high heat. Add the onion, carrot, and celery. Saute until softened and translucent, 6-7 minutes.
- Reduce heat to medium. Add the garlic, thyme, salt, and black pepper. Saute for a minute longer. Add the frozen peas and corn, and cook until thawed.
- Sprinkle the flour into the pot. Stir to coat the vegetables in flour. Cook until the mixture smells toasty, 1-2 minutes.
- Slowly stream in the chicken broth, and whisk steadily until the broth begins to boil and thicken.
- Whisk in the heavy cream. Allow the mixture to reduce and thicken slightly at a low boil for 1-2 minutes. If it is bubbling rapidly, reduce the heat.
- Remove the pot from the heat. Add the chicken, salt, and black pepper. Stir until mixed.
- Pour the chicken mixture into the baked crust. Place the second pie crust on top of the pie. Crimp the edges of the pie together with a fork, and trim off any excess as needed. Poke the center of the pie with the fork 2-3 times, so steam can escape.
- Beat the egg and water together. Lightly brush the egg wash in a thin layer over the pie. Cover the edges of the pie with a pie guard or strips of aluminum foil.
- Bake the pie on lowest rack of oven for 20 minutes.
- Reduce the oven temperature to 350°F. Continue baking until the crust is golden and the juices are bubbling slightly at the edges, 25-30 minutes.
- Check to see that pie is done. Remove from oven or add time as needed.
- Allow pie to sit at room temperature for 20 minutes before slicing and serving. Cover leftovers and refrigerate for up to 3 days.