Description
This classic Best Chicken Pot Pie Recipe features a flaky double crust filled with a creamy mixture of shredded rotisserie chicken, tender carrots, celery, peas, and onions. A rich, savory filling thickened with a homemade roux and enveloped by a buttery, golden pie crust makes this comforting dish perfect for a family dinner or special occasion.
Ingredients
Scale
Pie Crust
- 1/4 cup very cold water
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup salted butter (1 stick, cold)
- 6 tablespoons butter-flavored shortening
- 1 egg (beaten and divided)
Filling
- 1/2 cup onion (chopped)
- 1 cup carrots (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup butter (1 stick)
- 1/2 cup flour
- 2 1/2 cups chicken broth
- 1 cup milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon celery seed (to taste)
- 1 sprig thyme (fresh, or 1/4 teaspoon dried thyme, optional)
- 1 pound rotisserie chicken (shredded, about 4 cups)
- 1 cup frozen peas
Instructions
- Prepare Water: Measure out 1/4 cup very cold water into a glass measuring cup and place it in the freezer to chill further.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt until evenly combined.
- Cut in Fat: Using a pastry cutter or fork, cut in the cold butter and shortening until mixture resembles coarse crumbs with pea-sized butter pieces. Avoid overmixing to keep crust flaky.
- Beat Egg: Beat one egg in a small bowl and divide it into two halves. Pour half into a separate small bowl for brushing on the pie crust later.
- Combine Water and Egg: Add the chilled 1/4 cup water from the freezer into the half-beaten egg, and beat together.
- Form Dough: Add the egg-water mixture to the flour and fat mixture. Stir until dough just comes together, then knead lightly once or twice by hand. Divide the dough into two equal halves.
- Roll Bottom Crust: Generously flour a surface or parchment paper. Roll out one half of the dough with a rolling pin to fit a deep 9-inch pie pan. Transfer the dough to the pan by inverting the parchment paper or rolling it gently. Place the pie plate in the fridge if possible.
- Roll Top Crust: Roll out the remaining dough and set aside at room temperature.
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Chop Vegetables: Chop onion, carrots, and celery into small pieces.
- Sauté Veggies: In a large skillet, melt 1/2 cup butter over medium heat. Add onions, carrots, and celery, stirring occasionally, cook about 5-7 minutes until softened but not browned.
- Make Roux: Tilt skillet so butter pools on one side. Add 1/2 cup flour to the butter while keeping vegetables separate. Whisk together until smooth to create roux.
- Add Liquids: Gradually pour in chicken broth and milk while whisking continuously, avoiding lumps. Continue whisking and cooking until mixture is smooth and starts thickening.
- Season Sauce: Stir in 3/4 teaspoon salt, 1/2 teaspoon pepper, celery seed to taste, and the thyme sprig if using. Cook a couple more minutes for flavors to develop and sauce to thicken.
- Add Chicken and Peas: Remove thyme sprig after cooking. Stir shredded rotisserie chicken and 1 cup frozen peas into the sauce. Remove skillet from heat.
- Fill Pie Shell: Pour the chicken and vegetable mixture into the prepared pie crust in the pie pan.
- Add Top Crust: Place the second rolled-out dough over the filling. Fold the top crust edge under the bottom crust edge, then crimp edges together to seal.
- Apply Egg Wash: Brush the top crust and edges with the reserved half-beaten egg to create a glossy, golden finish when baked.
- Vent Pie: Use a sharp knife to make several small slits in the top crust to allow steam to escape during baking.
- Bake Pie: Place the pie on a baking sheet to catch any spills and bake at 425°F for 15 minutes.
- Cover Crust: After 15 minutes, cover the edges of the crust with foil to prevent over-browning.
- Continue Baking: Bake for an additional 12-15 minutes until the entire crust is golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy your hearty homemade chicken pot pie!
Notes
- Chilling the water helps create a flakier pie crust by keeping fats cold.
- Use rotisserie chicken for convenience, or substitute with leftover cooked chicken.
- Covering the crust edges with foil during baking prevents burning while allowing the center to brown.
- You can add dried thyme if fresh is unavailable, but omit if desired.
- Letting the pie rest before serving helps the filling set, making it easier to slice.
