Chicken Pot Pie
Chicken and vegetables bound in a real butter-and-flour roux sauce, not a canned condensed-soup shortcut, baked between two layers of proper pastry crust. Savory meat pies have centuries of English culinary tradition behind them, brought over by early American colonists, but this specific creamy chicken version was genuinely codified as a distinct American comfort-food staple, cemented further by Swanson's 1951 frozen pot pie.
Meat
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb boneless chicken breast or thighs, cooked and cubed
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken stock
- 2/3 cup milk
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 2 unbaked pie crusts (top and bottom)
- 1 egg, beaten, for egg wash
Steps
- Preheat the oven to 425F/220C.
- In a large saucepan, melt the butter over medium heat. Add the onion, carrots, celery, and potatoes, and saute 5-7 minutes until softened.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, forming a roux.
- Gradually whisk in the chicken stock and milk, stirring until smooth and thickened, about 5 minutes.
- Stir in the cooked chicken, peas, thyme, salt, and pepper, then remove from heat.
- Line a pie dish with the bottom crust and pour in the filling.
- Cover with the top crust, crimp the edges to seal, and cut a few slits for steam vents.
- Brush the top crust with the beaten egg.
- Bake 30-35 minutes until the crust is golden brown and the filling is bubbling.
- Let rest 10 minutes before slicing and serving.