Pot pie's flaky crust technique came from medieval England's coffin pastry—literally edible coffins that preserved meat for months.
Baked Chicken Pot Pie
Dive into comfort food bliss with this delightful baked chicken pot pie! Featuring succulent chicken breast, a medley of vibrant veggies, and a rich, creamy sauce, all enveloped in a golden, flaky double crust, this dish is sure to warm your heart. Perfect for cozy family dinners or impressing friends, it's an easy crowd-pleaser that never goes out of style!
Prep
10
min
Cook
40
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 2 ribs celery (chopped)
- 2 cloves garlic (minced)
- 1 medium onion (diced)
- ⅓ cup chopped fresh parsley (79.2 ml)
🥩Meat & Seafood(3)
- 2 chicken bouillon cubes
- 1 pound boneless, skinless chicken breasts (cubed*) (454 g)ground chicken, shredded chicken, or chicken thighs also work
- 2 cups low-sodium chicken broth (480 ml)
🥛Dairy & Eggs(2)
- ½ cup unsalted butter (1 stick) (114 g)
- 1 large egg (lightly beaten)
🫙Pantry Staples(1)
- ½ cup all-purpose flour (62.5 g)
🧂Spices & Seasonings(2)
- ½ teaspoon ground black pepper (2.5 ml)
- 1 teaspoon minced fresh thyme (5 ml)
📦Other(4)
- 2 medium carrots (chopped**)
- ⅔ cup half-and-half (room temperature) (161 ml)
- 1 cup frozen peas (240 ml)
- 2 (9-inch) refrigerated pie crusts (1 package***)
👨🍳 Instructions
- 1
Preheat your oven to 400°F.
- 2
In a large saucepan, combine cubed chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- 3
In a large skillet, melt butter over medium heat. Add onion and sauté until translucent, about 5-7 minutes. Add garlic and cook for another 30 seconds.
- 4
Whisk in flour and cook until no longer raw smelling.
- 5
Then stir in chicken broth, chicken bouillon cubes, half-and-half, and thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.
- 6
Stir in the cooked chicken and vegetables, peas, parsley, and ground black pepper. Remove from the heat.
- 7
Carefully place the first of 2 refrigerated pie crusts in the bottom of a 9-inch pie plate. Pour the pot pie mixture into the crust. Cover with the second pie crust, trimming off any overhang. Fold the edges of the crust under and crimp between two fingers. Brush the crust with the beaten egg. Cut a few slits into the top crust.
- 8
Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.
💡 Pro Tips
- ✓Cool your filling to 140°F or below before assembling because hot filling creates steam that makes the bottom crust soggy and prevents proper browning.technique140°F
- ✓Blind bake your bottom crust for 8-10 minutes at 400°F with pie weights to prevent soggy bottom syndrome caused by moisture from the filling.technique8-10 minutes at 400°F
- ✓Cook your flour roux for 2-3 minutes until it smells nutty to eliminate the raw flour taste and activate the starch's thickening power through gelatinization.timing2-3 minutes
- ✓Use a 3:1 ratio of chicken broth to half-and-half for optimal viscosity because pure dairy can break when heated, while too much broth creates thin gravy.ingredient3:1 ratio
- ✓Cut steam vents in a cross pattern with 1-inch arms to allow moisture to escape efficiently and prevent crust from puffing up and cracking.technique1-inch arms
Share this recipe
Prep
10
min
Cook
40
min
Serves
8
people
Level
beginner
Share this recipe
Pot pie's flaky crust technique came from medieval England's coffin pastry—literally edible coffins that preserved meat for months.
Baked Chicken Pot Pie
Dive into comfort food bliss with this delightful baked chicken pot pie! Featuring succulent chicken breast, a medley of vibrant veggies, and a rich, creamy sauce, all enveloped in a golden, flaky double crust, this dish is sure to warm your heart. Perfect for cozy family dinners or impressing friends, it's an easy crowd-pleaser that never goes out of style!
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 2 ribs celery (chopped)
- 2 cloves garlic (minced)
- 1 medium onion (diced)
- ⅓ cup chopped fresh parsley (79.2 ml)
🥩Meat & Seafood(3)
- 2 chicken bouillon cubes
- 1 pound boneless, skinless chicken breasts (cubed*) (454 g)ground chicken, shredded chicken, or chicken thighs also work
- 2 cups low-sodium chicken broth (480 ml)
🥛Dairy & Eggs(2)
- ½ cup unsalted butter (1 stick) (114 g)
- 1 large egg (lightly beaten)
🫙Pantry Staples(1)
- ½ cup all-purpose flour (62.5 g)
🧂Spices & Seasonings(2)
- ½ teaspoon ground black pepper (2.5 ml)
- 1 teaspoon minced fresh thyme (5 ml)
📦Other(4)
- 2 medium carrots (chopped**)
- ⅔ cup half-and-half (room temperature) (161 ml)
- 1 cup frozen peas (240 ml)
- 2 (9-inch) refrigerated pie crusts (1 package***)
👨🍳 Instructions
- 1
Preheat your oven to 400°F.
- 2
In a large saucepan, combine cubed chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- 3
In a large skillet, melt butter over medium heat. Add onion and sauté until translucent, about 5-7 minutes. Add garlic and cook for another 30 seconds.
- 4
Whisk in flour and cook until no longer raw smelling.
- 5
Then stir in chicken broth, chicken bouillon cubes, half-and-half, and thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.
- 6
Stir in the cooked chicken and vegetables, peas, parsley, and ground black pepper. Remove from the heat.
- 7
Carefully place the first of 2 refrigerated pie crusts in the bottom of a 9-inch pie plate. Pour the pot pie mixture into the crust. Cover with the second pie crust, trimming off any overhang. Fold the edges of the crust under and crimp between two fingers. Brush the crust with the beaten egg. Cut a few slits into the top crust.
- 8
Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.
💡 Pro Tips
- ✓Cool your filling to 140°F or below before assembling because hot filling creates steam that makes the bottom crust soggy and prevents proper browning.technique140°F
- ✓Blind bake your bottom crust for 8-10 minutes at 400°F with pie weights to prevent soggy bottom syndrome caused by moisture from the filling.technique8-10 minutes at 400°F
- ✓Cook your flour roux for 2-3 minutes until it smells nutty to eliminate the raw flour taste and activate the starch's thickening power through gelatinization.timing2-3 minutes
- ✓Use a 3:1 ratio of chicken broth to half-and-half for optimal viscosity because pure dairy can break when heated, while too much broth creates thin gravy.ingredient3:1 ratio
- ✓Cut steam vents in a cross pattern with 1-inch arms to allow moisture to escape efficiently and prevent crust from puffing up and cracking.technique1-inch arms