Description
Warm, comforting chicken pot pie brings pure homestyle goodness straight to your dinner table. Hearty vegetables and tender chicken nestled in a flaky crust make this classic recipe a family favorite that always satisfies.
Ingredients
Scale
Main Proteins:
- 3 cups shredded cooked chicken or turkey
Vegetables and Aromatics:
- ½ cup finely diced onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- ¼ teaspoon turmeric
- Fresh thyme, chopped
Supporting Ingredients:
- 4 tablespoons butter
- ¼ cup flour
- 3 cups low-sodium chicken broth
- 1 splash white wine
- Salt and pepper
- ¼ cup half-and-half or cream
- 1 unbaked pie crust
- 1 egg
- 2 tablespoons water
Instructions
- Heat your oven to 375ºF and prepare a 2-quart baking dish for the chicken pot pie.
- Melt 4 Tbsp. butter in a large pot over medium-high heat. Sauté ½ cup each of diced onion, carrot, and celery for 3 minutes until the onion becomes translucent.
- Add 3 cups of shredded cooked chicken to the vegetable mixture. Sprinkle ¼ cup flour over the ingredients and stir thoroughly to coat evenly.
- Pour 3 cups of low-sodium chicken broth into the pot. Optional: add a splash of white wine. Stir and cook until the mixture thickens, about 2-3 minutes.
- Season the filling with ¼ tsp. turmeric, fresh chopped thyme, salt, and pepper to your taste.
- Stir in ¼ cup half-and-half or cream. Let the mixture bubble and thicken for another 2-3 minutes, adding more broth if the consistency seems too thick.
- Transfer the hot filling into your baking dish. Carefully lay the unbaked pie crust on top, pressing the edges to seal completely.
- Cut several vents in the crust to allow steam to escape during baking.
- Whisk 1 egg with 2 Tbsp. water to create an egg wash. Brush this mixture over the entire surface of the pie crust.
- Place the baking dish on a sheet pan to catch any potential drips. Bake at 375ºF for 25-30 minutes until the crust turns golden brown and the filling bubbles around the edges.
- Remove from the oven and let the pot pie rest for 5-7 minutes before serving to allow the filling to set.
Notes
- Swap chicken for rotisserie or leftover roasted turkey to add extra depth of flavor and save cooking time.
- Chopping vegetables uniformly helps them cook evenly and creates a more consistent texture in your pot pie.
- Fresh thyme adds more aromatic flavor compared to dried herbs, but either works perfectly in this comforting dish.
- For a gluten-free version, replace wheat flour with cornstarch or a gluten-free flour blend and use a gluten-free pie crust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg