“Chicken pot, chicken pot, chicken pot pie!”

– Sung by Donnie, Just Shoot Me.

Chicken pot pie is such a homey, cozy dish. You just know if someone’s gone to the trouble to make it for you, they must really love you. Like chicken soup when you’re sick, chicken pot pie somehow feeds the soul as well as the body.

The late, great L.A. food critic Jonathan Gold wrote an entertaining piece about searching for good chicken pot pies in Los Angeles, with a big shout-out to Henry Moffett’s in Bellflower. I used to pass by this place all the time when I lived in Lakewood and always meant to stop in and try a pie. Sadly, they closed down in 2007, so I missed my chance.

Reality Bakes

Oh well, I’m sure homemade chicken pot pie is better anyway. Especially when you make the crust, too. I used my classic pie crust recipe and put it in an oval casserole dish because I knew it would be so pretty. As far as the filling, it’s rich, delicious, and packed with flavor. Don’t be afraid to season away. I was pretty liberal with the salt and pepper and I added a few sprinkles of dried thyme in addition to the fresh thyme and dried sage when cooking the vegetables.

The Steps

• Make a roux with butter and flour.

• Make mirepoix by cubing onions, carrots, and celery.
• Chop some fresh thyme and mince some fresh garlic.
• Sauté the vegetables then add the thyme, garlic, and some dried sage.

• Add wine and let it mostly boil off.
• Add the chicken stock and bring it all to a simmer.
• Whisk in the roux a little bit at a time.
• Let the mixture thicken.

• Add the cubed chicken, frozen peas, cream, and Italian parsley, and bring to a simmer.

• Let the filling cool.

• Fill the bottom crust.

• Cover with the top crust.
• Make a couple of small slits for ventilation and bake 35-40 minutes until golden brown.
• Brushing the top crust with beaten egg before putting the pie in the oven will give you great color.

Substitutions and Additions

• While the chicken pot pie is inarguably tastier with a homemade crust, you can easily use store-bought, frozen pie shells if you’re short on time. Or divide the filling into single-serving ramekins with no bottom crust and top with store-bought puff pastry.
• Feel free to add leeks, or mushrooms, or potatoes to the mix. Or throw some corn in with the peas.
• While half-and-half or even whole milk will work for the gravy, low-fat or skim milk aren’t quick thick enough.

This bake is dedicated to my Grandma Evelyn.

Print Pin

Homemade Chicken Pot Pie

Rich, creamy, and packed with herbs and flavor, this chicken pot pie is comfort food at its absolute best.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6

Author Jen Leigh

Ingredients

• 7 tbsp butter, softened, divided
• 5 tbsp all-purpose flour
• 1 onion, chopped
• 3 ribs celery, cut into 1/2-inch cubes
• 2 large carrots, peeled and cut into 1/2-inch cubes
• 2 tbsp fresh thyme, chopped, plus extra sprigs for garnish
• 2 garlic cloves, minced
• 1/2 tsp dried sage
• 1/3 cup dry white wine
• 2 cups chicken broth
• 1 pound skinless, boneless chicken breast, cubed
• 1 cup frozen green peas
• 1/2 cup heavy whipping cream
• 1/3 cup fresh Italian parsley, chopped
• Salt and pepper
• 2 unbaked pie crusts*
• 1 large egg, beaten

Instructions

• Make a roux by whisking 5 tablespoons butter and 5 tablespoons flour in a small bowl until smooth.
• Melt remaining 2 tablespoons butter in a large deep skillet or wide pan over medium-high heat. Add onion, celery, and carrots and sauté until vegetables are softened and start to brown, about 10 to 12 minutes. Add thyme, garlic and dried sage and cook for 2 minutes, stirring.
• Add 1/3 cup dry white wine and boil until almost fully evaporated, about 2 to 3 minutes. Add 2 cups chicken broth and bring to a simmer. Whisk in the butter-flour roux a spoonful at a time until incorporated and mixture boils. Reduce heat to medium and simmer gently until sauce thickens, stirring frequently, about 3 to 5 minutes.
• Stir in the cubed chicken, peas, cream, and parsley and bring to a simmer. Season with salt and pepper. Remove from heat and let filling cool.
• Preheat oven to 425°F. Transfer filling to bottom pie shell. Cover with top crust, seal the edges and trim away any excess dough. Slash top crust with 2 to 4 small slits for steam to escape. Brush top and edges of the crust with the beaten egg. Bake 35 to 40 minutes until pie is heated through and crust is deep golden brown. You may need to cover the pie edges in foil to prevent over-browning in the last 10 or 15 minutes. Let rest and cool for 10 minutes before serving.

Notes

*You can use standard 9-inch pie crusts, or use my homemade crust and roll it out to fit an oval casserole or other baking dish.

Course Main Course

Cuisine American

Keyword chicken pot pie

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