Dinner · Chicken

Chicken Pot Pie

Creamy chicken and vegetables under a flaky crust. Uses leftover or rotisserie chicken.

⏱ 1 hr 10 min (25 min prep, 35 min cooking, 10 min waiting) 🍽 Serves 6 · 1 wedge freezer friendlymake aheadkid friendlyleftovers
📅 Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Filling

  • 4 tbsp Butter, salted
  • 1 Yellow onion, chopped
  • 2 stalk Celery, sliced
  • ⅓ cup All-purpose flour
  • 1½ cup Chicken broth
  • ¾ cup Whole milk
  • ½ tsp Dried thyme
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • 3 cup Rotisserie chicken, shredded or diced
  • 2 cup Frozen peas and carrots

  • Crust

  • 2 sheet Refrigerated pie crust
  • 1 Eggs, large, beaten, for brushing

Make it yourself

Make the butter yourself → Make the chicken stock yourself → Make the butter pie crust yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large saucepan, 9-inch deep-dish pie plate, baking sheet.

  1. Heat the oven to 400°F with a baking sheet on the lower rack to catch drips.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and celery 5 minutes. Stir in the flour and cook 1 minute.
  3. Slowly whisk in the broth, then the milk. Simmer, stirring, until thick, about 3 minutes. Add the thyme, salt, pepper, chicken and peas and carrots.
  4. Line the pie plate with one crust, pour in the filling and top with the second crust. Pinch the edges to seal, cut 4 small slits in the top and brush with the egg.
  5. Bake 30 to 35 minutes, until the crust is deep golden and the filling bubbles and reaches 165°F. Let it rest 10 minutes before cutting.

🌡 Safe temperaturesChicken 165°F; Casseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadMake the filling up to 2 days ahead and refrigerate. Assemble with cold filling and add 10 minutes to the baking time.
❄️ FreezerFreeze unbaked, well wrapped, for 2 to 3 months for best quality. Bake from frozen at 400°F for about 60 to 70 minutes (cover the edges with foil if they brown too fast) until 165°F in the center.
↺ LeftoversReheat wedges in the oven or microwave to 165°F.
🧒 With kidsKids can cut shapes from crust scraps to decorate the top.
Gluten-free swapUse a gluten-free crust and thicken with 3 tablespoons cornstarch mixed into the cold milk.
Meatless swapUse 3 cups mixed vegetables and 1 can drained white beans instead of chicken, with vegetable broth.

Goes well with

🥬 Simple Green Salad

Good to know

Cooking Fats Compared Salted vs. unsalted butter All-purpose vs. bread flour (and friends) Stock vs. broth Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub