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–+ servings
chicken pot pie in pie dish with a slice removed

The BEST Chicken Pot Pie

40aprons.com/pot-pie/
This chicken pot pie is truly the BEST ever! A creamy, savory filling is packed with tender chicken, fresh veggies, and a curated blend of spices. The flaky, buttery crust makes this chicken pot pie irresistible, comforting, and a family-favorite!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Recipe Makes (Approximate): 8 servings

Equipment

  • Large saucepan
  • Small saucepan
  • Pie pan

Ingredients

  • 2 cups chicken broth or stock (see Notes)
  • 2 small red potatoes (peeled and chopped)
  • 1 celery stalk (diced)
  • 1 carrot (finely chopped)
  • ½ cup yellow onion (diced)
  • ½ cup frozen peas
  • 2 cups chopped roasted chicken
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • ½ cup milk or half and half
  • 1 tablespoon dried whole sage leaves (or rubbed sage)
  • 1 tablespoon dried thyme
  • 1 pinch nutmeg
  • Salt and pepper (to taste)
  • 2 9-inch round ready-to-bake pie crusts (store-bought or homemade)

Instructions

  • Preheat oven to 400° Fahrenheit.
  • In a large saucepan place the broth, celery, potatoes, carrots, onions, and peas. Bring to a boil, reduce heat to a simmer, and simmer for 10 minutes.
  • Add chicken, simmer 10 more minutes. Take out pie crusts from the fridge and roll out one to fit in the bottom of your pie pan.
  • Melt butter in a small saucepan. Stir in the flour and cook until it’s a delicious, golden roux. Allow it to boil for a few seconds, then add the milk, nutmeg, dried sage, dried thyme, salt, and pepper. Simmer for a few minutes, stirring constantly until a paste forms. Pour into other saucepan and stir well.
  • Pour mixture into the prepared pie pan. Unroll the top crust and place over the mixture. Fold the top crust behind the top of the bottom crust and press gently. Then press edges down with the tines of a fork to seal. Cut vents or shapes near the center of the pie with a knife or use a fork to make holes.
  • Place on middle rack of oven. Bake for 35 to 45 minutes until crust is golden and filling is bubbling.
    chicken pot pie step 5

Recipe Notes

  • Homemade Chicken Stock: Throw a chicken carcass into a big pot. Quarter an onion (leave the skins on) and slice a head of garlic crosswise and throw those in, too. Cover with water and throw in a carrot and stalk of celery (washed but with tops) if you've got them. Half a lemon and throw that in as well, if you've got it. Add a tablespoon of peppercorns and a tablespoon of salt to start. Turn heat to high and once it boils, turn to a low simmer for a couple hours. Strain and keep in the fridge for a week, or freeze in gallon freezer bags.
  • Sage: Be sure you're using dried whole sage leaves or rubbed sage, not ground sage! Ground sage is incredibly strong and 1 tablespoon of it will absolutely overpower the rest of the dish (and may even make your filling turn green).

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 430calProtein: 10gFat: 23gSaturated Fat: 10gTrans Fat: 0.3gCholesterol: 49mgSodium: 601mgPotassium: 420mgTotal Carbs: 44gFiber: 2gSugar: 5gNet Carbs: 42gVitamin A: 1624IUVitamin C: 10mgCalcium: 53mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/pot-pie/