This traditional chicken pot pie recipe is in my personal top 5 favorites for sure! It’s just a perfect savory blend my whole family can’t get enough of. Leftovers are rare!
Its a perfect meal in the colder months, a winner at the pitch-in dinners or just a great weekday staple. I’ve grown up eating variations on this recipe my whole life.
I think it is easy to consider this one of the greatest truly American dishes around.
Why You’ll Love this Chicken Pot Pie
Ultimate Comfort Food: Traditional Chicken Pot Pie is the epitome of comfort food, isn’t it? Nostalgia in every savory bite, making it the ultimate soul-soothing dish.
Flaky Crust: This pot pie features a buttery and flaky pie crust to pair with the delicious creamy interior.
Hearty Filling: Packed with tender chicken, vegetables and a velvety sauce is hearty and satisfying. It’s a complete meal in one dish.
Freezer and Fridge Stable: Holds up well as a leftover, frozen or chilled. Easily reheats in the microwave.
Traditional Chicken Pot Pie
Ingredients
- 2 ½ cups cooked chicken, chopped
- ⅓ cup butter
- 1 tsp garlic, minced
- 1 tsp poultry seasoning
- 1 potato, peeled and diced
- 1 large carrot, diced
- ½ onion, diced
- 1 cup celery, diced
- ½ cup corn, thawed if frozen
- ½ cup green peas, thawed if frozen
- ⅓ cup flour
- 1 ¼ cup chicken broth
- ⅔ cup cream
- 1 tbsp parsley, chopped
- 1 pie crust, homemade or store-bought
- 1 egg yolk
Instructions
- Preheat oven to 375 degrees.
- In a small pot, add diced potatoes with water to cover. Bring to a low boil over med high heat. Boil until potatoes are tender. Drain and set aside.
- Melt butter in a saucepan on med heat. Add diced onions, garlic and poultry seasoning. Cook, stirring often for about 2-3 minutes until soft.
- Add diced celery and carrots cook for additional 5 minutes.
- Add the corn and dust the flour over the vegetable mix, cooking for 1 minute. Dont over-cook!
- Pour in chicken broth and then slowly add cream, whisking constantly to keep mixture smooth and break up any lumps. Reduce heat to low and let simmer.
- Add diced cooked chicken and potatoes. Stir in parsley and peas. Season with salt and pepper.
- Prep the pastry crusts, rolling out on cutting board. Place first crust into a deep-dish pie pan. (you don't need to grease or spray it)
- Pour the filling evenly into the crust. Place the second crust on top of the filling.
- Make egg yolk wash by adding 1 tbsp of water to the yolk and whisking until mixed. Brush the wash over the pie crust. Cut 5 slits into the crust, sprinkle with a pinch or two of salt.
- Bake for 40 minutes at 375 degrees. Check after 30 minutes. Make sure edges of pie crust are not over-browning. If they are, cover with foil for the last 10 or so minutes of baking.
- Remove pie from oven and let stand for a minimum of 10 minutes before serving. Enjoy!
