Perfect Chicken Pot Pie Recipe - Comfort Food Made Easy
This foolproof chicken pot pie recipe saved me from 15 kitchen disasters and countless embarrassing dinner parties. Using proper roux technique instead of guesswork, you'll get restaurant-quality comfort food every single time - creamy, rich filling under golden flaky crust that actually holds together when you slice it. No more watery disasters that turn into chicken soup with floating pastry.
Print Pin Servings: 8 slice's
Calories: 485kcal
Cost: $1.56
Equipment
- 1 9-inch deep pie dish Essential for proper depth - shallow pans cause overflow disasters
- 1 Large skillet or saucepan For building the roux-based filling properly
- 1 Whisk Critical for smooth, lump-free roux - don't skip this
- 1 Rolling Pin For rolling pastry crust to proper thickness
- 1 Pastry brush For egg wash to get that gorgeous golden color
Ingredients
- 1 whole rotisserie chicken shredded, about 4 cups - saves time and tastes better
- 4 tablespoons butter for building the roux base
- ⅓ cup all-purpose flour for thickening - don't use self-rising
- 2 cups chicken broth low sodium preferred for better control
- 1 cup heavy cream creates the rich, velvety texture
- 2 medium carrots diced uniformly for even cooking
- 2 stalks celery chopped fine - adds crunch and flavor
- 1 medium yellow onion diced - foundation of flavor
- 1 cup frozen peas add at end to prevent mushiness
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried - essential for flavor
- 1 tablespoon fresh sage chopped - or 1 teaspoon dried
- 2 tablespoons fresh parsley chopped - for garnish and freshness
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground preferred
- 2 sheets pie crust store-bought or homemade - both work
- 1 large egg beaten for egg wash
- 2 tablespoons olive oil for sautéing vegetables
Instructions
- Shred rotisserie chicken into bite-sized pieces, removing all skin and bones. Dice carrots, celery, and onions uniformly - this prevents some pieces being raw while others turn to mush. Keep frozen peas separate until the very end. Chop fresh herbs and set everything aside in organized bowls. This prep work is what separates successful chicken pot pie from disasters.
- Heat olive oil in large skillet over medium heat. Sauté diced vegetables until softened but not mushy, about 6-8 minutes. Add butter and let melt completely. Sprinkle flour over vegetables and cook for exactly 2 minutes, stirring constantly - this eliminates raw flour taste. Gradually whisk in chicken broth, then cream, preventing lumps from forming. Add shredded chicken, herbs, salt, and pepper. Filling should coat spoon but not be paste-thick.
- Preheat oven to 425°F. Roll bottom crust and fit into 9-inch deep pie dish with overhang. Here's the crucial step everyone skips: let filling cool for 10-15 minutes. Hot filling melts pastry and creates soggy bottoms. Pour cooled filling into crust, sprinkle frozen peas on top. Cover with top crust, seal edges by crimping with fork tines. Cut 4-5 steam vents. Brush with beaten egg for golden color.
- Start at 425°F for first 15 minutes to set and crisp the crust. Reduce to 375°F and continue baking 35-40 minutes until crust is deep golden brown and filling bubbles actively through vents. If edges brown too quickly, tent with foil strips. Don't underbake - soggy crust ruins everything. The filling should be bubbling vigorously when done.
- Remove from oven when beautifully golden and filling bubbles steadily. Let rest 10-15 minutes before cutting - this allows filling to thicken proper
Notes
The secret is in the roux technique that took me 15 failed attempts to master. That creamy, thick filling under golden pastry creates the ultimate comfort food experience - rich enough to satisfy but not so heavy you need a nap after. Let it rest those crucial 10 minutes or watch all your hard work turn into a molten mess on the plate.
Nutrition
Serving: 1slice | Calories: 485kcal | Carbohydrates: 42g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 890mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 3mg