Entrée: United States – Chicken Pot Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 double pie crusts (two 9-inch (23 cm) crusts), chilled
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1 / 2-inch (1.27 cm) pieces
1 tsp (5 ml) kosher salt, divided
1 / 2 tsp (2.5 ml) freshly ground black pepper, divided
1 tbsp (15 ml) olive oil
4 tbsp (60 g) unsalted butter
1 small yellow onion, diced (about 1 cup (150 g))
2 medium carrots, diced (about 1 cup (130 g))
2 celery ribs, diced (about 3 / 4 cup (90 g))
2 cloves garlic, minced
1 / 3 cup (40 g) all-purpose flour
2 cups (480 ml) low-sodium chicken broth
3 / 4 cup (180 ml) whole milk or half-and-half
1 / 2 tsp (2.5 ml) dried thyme or 1 tsp (5 ml) fresh thyme leaves
1 bay leaf (optional)
1 cup (150 g) frozen peas
2 tbsp (8 g) chopped fresh parsley
1 tbsp (15 ml) lemon juice (optional)
1 egg, beaten with 1 tbsp (15 ml) water (egg wash)

Show original ingredient measurements

2 double pie crusts (two 9-inch crusts), chilled
1 lb / 450 g boneless, skinless chicken thighs or breasts, cut into 1 / 2-inch pieces
1 tsp kosher salt, divided
1 / 2 tsp freshly ground black pepper, divided
1 tbsp (15 ml) olive oil
4 tbsp (60 g) unsalted butter
1 small yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, diced (about 1 cup / 130 g)
2 celery ribs, diced (about 3 / 4 cup / 90 g)
2 cloves garlic, minced
1 / 3 cup (40 g) all-purpose flour
2 cups (480 ml) low-sodium chicken broth
3 / 4 cup (180 ml) whole milk or half-and-half
1 / 2 tsp dried thyme or 1 tsp fresh thyme leaves
1 bay leaf (optional)
1 cup (150 g) frozen peas
2 tbsp (8 g) chopped fresh parsley
1 tbsp (15 ml) lemon juice (optional)
1 egg, beaten with 1 tbsp (15 ml) water (egg wash)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 425°F (220°C). Place a rack in the lower third. Set a rimmed baking sheet on the rack to preheat.
Fit one crust into a 9-inch (23 cm) pie dish, leaving a slight overhang. Refrigerate the lined pan and the top crust while you make the filling.
Season the chicken with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken, stirring occasionally, until just cooked through, 5–7 minutes. Transfer to a plate.
Reduce heat to medium. In the same skillet, melt the butter. Add onion, carrots, celery, and the remaining 1/2 tsp (2.5 ml) salt. Cook, stirring, until softened, 5–7 minutes. Stir in the garlic and cook 30 seconds.
Sprinkle the flour over the vegetables. Cook, stirring constantly, 1–2 minutes to form a roux.
Slowly whisk in the chicken broth and then the milk. Add thyme and bay leaf (if using). Simmer, stirring, until thick and bubbling, 3–5 minutes.
Stir in the peas, parsley, cooked chicken and any juices, and lemon juice (if using). Remove the bay leaf. Taste and season with additional pepper and salt if needed. Let the filling cool 10–15 minutes to slightly thicken.
Pour the filling into the chilled bottom crust. Brush the rim lightly with egg wash. Lay the top crust over the pie, trim excess, tuck the edges under, and crimp to seal. Cut 4–6 small slits in the top for steam. Brush the top with egg wash.
Place the pie on the preheated baking sheet. Bake until the crust is deep golden and the filling is bubbling through the vents, 30–40 minutes. If the edges brown too quickly, cover them with foil.
Cool the pie on a rack for 15 minutes before slicing and serving.

Preheat oven to 425°F (220°C). Place a rack in the lower third. Set a rimmed baking sheet on the rack to preheat.
Fit one crust into a 9-inch pie dish, leaving a slight overhang. Refrigerate the lined pan and the top crust while you make the filling.
Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken, stirring occasionally, until just cooked through, 5–7 minutes. Transfer to a plate.
Reduce heat to medium. In the same skillet, melt the butter. Add onion, carrots, celery, and the remaining 1/2 tsp salt. Cook, stirring, until softened, 5–7 minutes. Stir in the garlic and cook 30 seconds.
Sprinkle the flour over the vegetables. Cook, stirring constantly, 1–2 minutes to form a roux.
Slowly whisk in the chicken broth and then the milk. Add thyme and bay leaf (if using). Simmer, stirring, until thick and bubbling, 3–5 minutes.
Stir in the peas, parsley, cooked chicken and any juices, and lemon juice (if using). Remove the bay leaf. Taste and season with additional pepper and salt if needed. Let the filling cool 10–15 minutes to slightly thicken.
Pour the filling into the chilled bottom crust. Brush the rim lightly with egg wash. Lay the top crust over the pie, trim excess, tuck the edges under, and crimp to seal. Cut 4–6 small slits in the top for steam. Brush the top with egg wash.
Place the pie on the preheated baking sheet. Bake until the crust is deep golden and the filling is bubbling through the vents, 30–40 minutes. If the edges brown too quickly, cover them with foil.
Cool the pie on a rack for 15 minutes before slicing and serving.