Chicken Pot Pie Recipe
A warm, hearty chicken pot pie perfect for when you're looking for comfort food!
- 1 box pre-made, store-bought pie crust (You may make the crust from scratch. I've linked to a pie crust recipe above.)
- 1/3 cup Unsalted butter (5 tablespoons)
- 1 Onion, diced
- 2 Ribs of celery, diced thinly
- 1/3 cup All-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Fresh cracked black pepper
- 1 3/4 cups Chicken broth or stock
- 1/2 cup Heavy whipping cream (Whole milk will also work. The fat content is important.)
- 2 tsp Sage
- 2 tsp Rosemary
- 2 tsp Thyme
- 1 tbsp Garlic powder
- 1 tbs Tarragon
- 1 pinch Red Pepper flakes
- 3 cups Chicken, cubed (May use shredded fully cooked chicken as well).
- 2 tbsp Paprika
- 3 Red potatoes, small cubed
- 3 Carrots, sliced thinly
- 2 cups Mushrooms, sliced
- 2 cups frozen peas, thawed slightly
To Make the Sauce
In a medium sauce pan, melt butter over medium heat. Add the diced onions and cook for about 2 minutes or until softened. Do not overcook.
Stir in the flour, salt, and pepper until well mixed. The mixture should clump up.
Slowly add in the milk and broth stirring until bubbly and thickened. Add your spices including sage, rosemary, thyme, garlic powder, tarragon, and red pepper flakes. Stir to combine. Instead of red pepper flakes, I use dried Guajillo chili flakes. They add flavor with far less heat.
You may turn your burner to low to keep this sauce warm as your other ingredients are prepared. Be sure to stir every so often.
To Make the Filling
If you are using fully cooked chicken or turkey then skip this step.
Heat a pan over medium high heat.
Season the chicken with the paprika and a bit of salt. Add in batches to the pan and sear until the chicken turns a slight golden color. Place cooked chicken in a separate bowl and set aside.The chicken will not be cooked all the way and this is OK because it will finish cooking in the oven. Make sure you do not overcrowd the pan with chicken or else the chicken will boil in its juices which is not what we are going for here.
While your chicken cooks, add your potatoes and carrots into a pot. Fill the pot just until the potatoes and carrots are covered and place over high heat on the stove. Bring to a boil and allow to boil for about 8 minutes. Remove from heat and drain.
Combine the potatoes and carrots with the mushrooms and peas. Add your chicken to your vegetables and use a wooden spoon to combine.
Add your chicken and vegetable mixture to the sauce. Stir until well combined.
Assemble the Chicken Pot Pie
Spoon the chicken mixture into a crust-lined pan. You should have enough mixture to mound it into the pan. Top with the second crust, seal the edge, and flute. Use a knife or a fork to cut slits in several places in the top crust.
Bake for in the oven for about 50 minutes or until the crust is golden brown.
Let stand for 5 minutes before serving.
I like to serve with a hunk of cheddar cheese.
Alternatively, you can add chunks of cheddar cheese on top of your pie filling before covering with the top crust. This adds additional flavor and richness to the pot pie.