Make Ahead

Chicken Pot Pie

by:
November 17, 2010
3
4 Ratings
Chicken Pot Pie
  • Serves 8
Author Notes

Living with two roommates in rural Tennessee, I became the default cook in our home. All three of us were big comfort food-a-holics, but we parted ways on chicken pot pie: it's not my favorite, it's THEIR favorite, and I just didn't feel like messing around with it. They wore me down, though, and this is what came of it. I use storebought pie crusts (no shame here), and I like to use small cutters to make the top crust purty. —campagnes

What You'll Need
Ingredients
  • 4 large skin-on, bone-in chicken breasts
  • 3 tablespoons butter
  • 2/3 cup onion, finely chopped
  • 1 large stalk celery, finely chopped
  • 3 tablespoons flour
  • 2 1/2 cups chicken stock
  • 1/2 cup milk
  • 1/2 teaspoon herbes de provence
  • 1/8 teaspoon cayenne pepper, optional
  • 1 bay leaf
  • 3/4 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1 pound frozen pea/carrot mix
  • egg wash (1 egg whisked with 1 tbsp. water)
Directions
  1. Sprinkle chicken with salt and pepper. Bake at 350 degrees for about 30 minutes or until juices run clear; allow to cool, then discard skin and bones, chop meat, and set aside.
  2. Line a large, deep casserole dish (not a pie plate) with a pie crust; set aside.
  3. Melt the butter over medium heat. Add the onion and celery and sweat them gently for about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes.
  4. Whisk in the broth all at once. Add the milk, seasonings, and bay leaf, then increase heat to medium high and bring to a boil, stirring constantly. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened. Remove from heat, and discard bay leaf.
  5. Stir in the vegetables and chicken. Add salt and pepper to taste.
  6. Smooth chicken mixture into pie crust; top with another crust. If using an intact top crust, cut 3-4 slits in the top. Brush with egg wash.
  7. Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.
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8 Reviews

MarmonkHayes
MarmonkHayes October 21, 2015
Our family loves this recipe, and I make it often when it's cold out. It's so easy and fast. I add fennel and omit carrots - we're not fans of cooked carrots...
 
Molly W.
Molly W. March 29, 2015
I have two baking right now with 22 mins to go. After only 10 mins, the crusts were deep golden brown. I whipped them out of the oven and covered them with tinfoil and back in the oven for the remaining 20 mins. I'm using puff pastry sheets just on top, not inside. I''ll cover them with foil FIRST next time, then uncover the last 15 mins or so. They smell heavenly! We have a nice cold glass of sancerre awaiting their release from the oven!
 
Caro G.
Caro G. January 8, 2015
Just made this for dinner, it was fantastic! Thanks for sharing.
 
Passenger
Passenger October 15, 2012
I gravitated towards this recipe because it was casserole sized, not pie sized. Unfortunately, that was not the case... it barely made any gravy for the amount of chicken it calls for. As it is, I only used 3 chicken breasts 'cause otherwise, it would've been way overkill, even though I doubled the celery and nearly that of the onion. I also had issue with the amount of flour for the amount of stock and milk used... after 10 minutes of boiling and it not thickening, I had to add more flour to get it somewhat gravy-like.

There was a good amount for a deep-dish pie plate. The flavors are all there, just the proportions are a bit off... at least for my kitchen!
 
campagnes
campagnes November 5, 2012
Thanks for the suggestions, Passenger! Now I'm in the mood to make this again.. haha.. good cold-weather fare, that's for sure.
 
Jodie
Jodie April 21, 2018
Make sure to use a quarter cup of flour. 3 tablespoons is not enough. Use only 3 chicken breasts. 4 will be too much.
 
dexterhome
dexterhome April 17, 2011
Just made this, great Sunday night supper.Thank you, Campagnes!
 
Sagegreen
Sagegreen December 3, 2010
Just noticed this looking for supper ideas! Wish I had one here right now.