JT
Chicken Pot Pie
This chicken pot pie is rich, savory, and deeply comforting without being heavy or dull. A slow cooked base of onion, carrot, celery, and leek builds sweetness and depth, while fresh thyme, garlic, and Dijon give the filling structure and balance. The sauce is thick and velvety, made from butter, flour, chicken broth, and just enough cream to round everything out without overwhelming the vegetables. Shredded chicken and frozen peas are folded in at the end, keeping the filling hearty but bright. Baked inside a flaky double crust until golden and bubbling, this is a classic, cold weather dish that feels both familiar and carefully considered. It is the kind of meal that rewards patience and fills the kitchen with the smell of something genuinely good happening.
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 medium yellow onion
- 2 medium carrots
- 2 medium stalks celery
- 1 large leek
- 1 large clove garlic
- 8 sprigs fresh thyme or 1 teaspoon dried thyme
- 6 tablespoons 3/4 stick unsalted butter
- 1 1/2 teaspoons freshly ground black pepper plus more for seasoning
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 1/2 cups shredded cooked chicken (about 12 ounces)
- 1/2 cup frozen peas do not thaw
- 2 store-bought or homemade pie crusts at least 1 pound total, thawed if frozen but still cold
- All-purpose flour for dusting
- 1 large egg
Instructions
- Prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 1 medium yellow onion and 2 medium carrots (about 1 1/2 cups each). Dice 2 medium celery stalks (about 1 cup). Thinly slice the white and light green parts of 1 large leek crosswise (about 1 cup).
- Mince 1 large garlic clove. Pick the leaves from 8 fresh thyme sprigs until you have 2 teaspoons, or measure out 1 teaspoon dried thyme.
- Melt 6 tablespoons unsalted butter in a Dutch oven over medium-high heat. Add the onion mixture and cook, stirring often, until softened, 8 to 10 minutes. Add the garlic, thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the garlic is fragrant, about 1 minute.
- Sprinkle 1/3 cup all-purpose flour over the vegetables and cook, stirring often, for 1 minute to cook the floury taste out. Add 2 cups low-sodium chicken broth, 1/2 cup heavy cream, and 1 tablespoon Dijon mustard. Cook and stir until no flour lumps remain. Bring to a simmer. Reduce the heat to medium-low and simmer until the sauce is very thick, 6 to 8 minutes.
- Turn off the heat. Add 2 1/2 cups shredded, cooked chicken and 1/2 cup frozen peas, and stir to combine. Taste and season with more kosher salt as needed. Let cool at room temperature for 1 hour or refrigerate in an airtight container for up to 24 hours.
- Arrange a rack in the middle of the oven and heat the oven to 425°F.
- Roll out 1 of the pie doughs on a floured work surface into a round about 12 inches in diameter. Transfer into a regular 9-inch pie dish (not deep dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Transfer the filling into the crust.
- Repeat rolling out the second pie dough into a 12-inch round. Place over the filling and trim the extra overhang. Tuck both overhangs under, creating a sealed edge all around the pie. Using two fingers or a fork, crimp the edges, sealing the crusts together.
- Place 1 large egg in a small bowl and whisk with a fork to break up. Brush a thin layer of the egg all over the top of the pie. Season lightly with kosher salt and freshly cracked black pepper. Cut 3 to 4 (1-inch) slits through the top crust to allow steam to escape.
- Place the pot pie on a rimmed baking sheet. Bake until the crust is deeply golden-brown and the filling is bubbling, 45 to 55 minutes. Check after 20 minutes of baking: If the crust is browning too quickly, cover with a sheet of aluminum foil for the remaining time. Let cool for at least 20 and up to 45 minutes before serving so that the filling can thicken slightly.
Notes
- Let it rest. This pie needs time after baking. Let it cool for at least 20 minutes and up to 45 minutes before cutting. The filling will continue to thicken as it settles, giving you clean slices instead of a loose, soupy center.
- Even better the next day. Chicken pot pie reheats beautifully. The flavors deepen and the filling sets up even more, making leftovers arguably better than the first serving.
- Do not worry about leftovers. This is not a dish you can easily over-make. Leftovers keep well in the refrigerator for up to 3 days and reheat best in the oven rather than the microwave to preserve the crust.
- Make ahead friendly. The filling can be made a day in advance and stored cold, which actually improves the final texture and makes assembly much easier.
