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Classic Chicken Pot Pie with Flaky Double Crust

Close-up of a thick slice of chicken pot pie recipe showing creamy filling, shredded chicken, peas, and carrots under a flaky golden crust.
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A recipe for a traditional, creamy chicken pot pie featuring a homemade, flaky double crust. This recipe focuses on rich flavor and texture.

Ingredients

Scale
  • 2 pie crusts (one for bottom, one for top)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place one pie crust into a 9-inch pie dish. Trim the edges.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens, about 3 minutes.
  5. Stir in the heavy cream, cooked chicken, peas, and corn. Remove the filling from the heat.
  6. Pour the filling into the prepared bottom pie crust.
  7. Place the second pie crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling hot.
  10. Let the pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For a quicker version, substitute the homemade crust with one package of store-bought puff pastry for the top crust and use 3 cups of store-bought rotisserie chicken.
  • To prevent a soggy bottom crust, place the pie dish on the lowest rack in the oven for the first 20 minutes of baking.
  • If the crust starts browning too quickly, loosely cover the edges with aluminum foil during the last 15 minutes of baking.

Nutrition

Find it online: https://delishdiarist.com/chicken-pot-pie-recipe/