Chicken Pot Pie

Name: Chicken Pot Pie
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 medium onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 1 cup frozen peas; 4 tablespoons unsalted butter; 1/3 cup all-purpose flour; 2 cups chicken broth; 3/4 cup whole milk or heavy cream; Salt and black pepper to taste; 2 sheets store-bought or homemade pie crust dough; 1 egg, beaten (for egg wash)

Photo: Wikimedia Commons

About this dish

Chicken Pot Pie is a classic American comfort food consisting of a savory filling of chicken, vegetables, and a creamy gravy sauce baked inside a flaky pastry crust. It is hearty, warming, and widely regarded as a staple of home cooking across the United States.

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Ingredients

🍗2 cups cooked chicken, shredded or diced

🧅1 medium onion, diced

🥕2 medium carrots, peeled and diced

🥬2 stalks celery, diced

🫛1 cup frozen peas

🧈4 tablespoons unsalted butter

🌾1/3 cup all-purpose flour

🍶2 cups chicken broth

🥛3/4 cup whole milk or heavy cream

🧂Salt and black pepper to taste

🥧2 sheets store-bought or homemade pie crust dough

🥚1 egg, beaten (for egg wash)

Method

Serves 2

Preheat your oven to 400°F (200°C). If using homemade pie dough, prepare it in advance and allow it to rest in the refrigerator.

In a large saucepan or skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened, about 6–8 minutes.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Gradually pour in the chicken broth while stirring constantly to prevent lumps. Add the milk or cream and continue to stir until the mixture thickens into a creamy gravy, about 4–5 minutes.

Stir in the cooked chicken and frozen peas. Season generously with salt and black pepper. Remove from heat and allow the filling to cool slightly.

Line a 9-inch deep-dish pie plate with one sheet of pie crust, pressing it gently into the base and sides. Pour the filling evenly into the crust.

Lay the second sheet of pie crust over the top, trim any overhang to about half an inch, and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape. Brush the surface with the beaten egg.

Bake in the preheated oven for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents. Allow to rest for 10 minutes before serving.

✓ What Makes it Authentic

Savory meat pies have a long history in both European and American cooking, and chicken pot pie as it is known today has been a fixture of American home and diner cooking for generations. It is particularly associated with cold-weather comfort eating and is found throughout the country, with deep roots in Midwestern and Mid-Atlantic home kitchens. Commercially produced frozen versions have also made it a widely recognized convenience food since the mid-20th century.

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