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Classic Chicken Pot Pie with Flaky Crust | JonasRecipes

Classic Chicken Pot Pie with Flaky Crust

A buttery double-crust chicken pot pie filled with tender cooked chicken, peas, carrots, and creamy thyme gravy.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast or thighs cooked and cubed
  • 1/2 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup chopped onion
  • 1/2 cup sliced carrots
  • 1/2 cup frozen peas
  • 1/4 cup sliced celery
  • 1 3/4 cups chicken broth
  • 2/3 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 2 prepared 9-inch pie crusts (top and bottom)
  • 1 egg (for egg wash)

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Rolling pin (if needed)
  • Food thermometer

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large saucepan, melt the butter over medium heat. Add the onions, carrots, and celery. Cook for 5-7 minutes until softened.
  3. Stir in the flour, salt, pepper, and thyme. Cook for 2 minutes to remove the raw flour taste, stirring constantly.
  4. Slowly whisk in the chicken broth and milk. Continue to simmer and whisk until the sauce thickens and bubbles.
  5. Stir in the cooked chicken and frozen peas. Remove from heat.
  6. Place one pie crust into a 9-inch pie plate. Pour the warm filling into the bottom crust.
  7. Top with the second pie crust. Trim the edges and crimp to seal. Cut 3-4 small slits in the top to allow steam to escape.
  8. Brush the top crust with a beaten egg for a golden finish.
  9. Bake for 35-40 minutes, or until the crust is golden brown. Let it rest for 10 minutes before serving.

Notes

Start with fully cooked chicken. Bake until crust is golden and filling bubbles; check center reaches 165°F (74°C). Rest 15 minutes before cutting.