This chicken pot pie is comfort food at its best: a flaky butter crust, big tender pieces of chicken, and a silky, creamy filling that feels like a warm hug. Ideal for busy weeknights or make-ahead meals, this recipe fits perfectly into any collection of cooking, recipes, bon apetit moments.
Key takeaways
- Make or buy your chicken: rotisserie, roasted, or poached all work.
- Roux-based sauce gives a velvety, non-soggy filling.
- Make ahead: freeze raw or fully baked pies for quick dinners later.
Ingredients and quick prep
Prep is simple: thinly slice one celery stick (about 50 g), one cup of carrots (about 1 cup), and half a cup of chopped onion (roughly half a medium onion). Add three garlic cloves and two teaspoons of fresh thyme leaves for brightness. For the protein, plan on about 3 cups (400 g) of chopped or shredded cooked chicken. Use rotisserie chicken for speed or roast bone-in pieces for extra flavor.
Make the filling: step-by-step
Begin by melting 1/4 cup of butter over medium-high heat in a large skillet. Sauté the onion, carrots, celery, and garlic for about five minutes until the carrots begin to soften.
Sprinkle in 1/3 cup (40 g) all-purpose flour and cook for two minutes to form the base of a roux. This step is crucial: it transforms into the sauce that coats every bite.
Finish the sauce
- Slowly whisk in 1 3/4 cups warmed chicken broth and 1/2 cup warmed heavy cream to avoid lumps.
- Season with 1 teaspoon salt, 1/2 teaspoon cracked black pepper, and the fresh thyme.
- Lower the heat and simmer until thickened, about 2–5 minutes depending on your stove.
"The sauce makes or breaks a chicken pot pie."
Once thick and glossy, stir in the chicken and 1 cup frozen peas. Taste and adjust seasoning. Let the filling cool to room temperature before assembling to protect the crust from becoming soggy.
Assembling the pie
Use two rounds of chilled pastry dough: one for the bottom in a deep 9-inch pie pan and one for the top. Roll each to a 12-inch circle. Gently place the bottom crust in the pan without stretching it; stretching promotes shrinkage while baking.
Spoon the cooled filling into the crust and smooth the surface. Place the top crust, trim to leave about an inch of overhang, then tuck and crimp the edges. Brush the top with heavy cream for a golden finish, cut vents, and sprinkle with flaked salt if desired.
Bake time and serving
- Preheat oven to 425°F (220°C).
- Bake the pie at 425°F for 20 minutes, then reduce to 350°F (175°C) and bake an additional 40 minutes until golden and puffed.
- Let the pie rest until just warm before slicing to help the filling set.
Variations and practical tips
- Swap vegetables: add leeks, cocktail onions, mushrooms, or whatever is on hand.
- Individual pot pies: fill ramekins and top with latticed or separate baked pastry rounds for extra-crisp tops.
- Avoid a soggy bottom: bake puff pastry separately and place it on the hot filling when serving, or pre-bake the bottom crust briefly.
- Make ahead: assemble raw and freeze, or bake and freeze fully cooled. Thaw overnight in the fridge before baking or reheating.
Serving ideas and final notes
Serve slices with a simple green salad or roasted vegetables for a complete meal. This pot pie is perfect for leftovers and freezes beautifully. For anyone curating a list of favorite cooking, recipes, bon apetit entries, this one earns a permanent spot.
This article was created from the video Easy Chicken Pot Pie Recipe with the help of AI.
Easy Chicken Pot Pie: A Cozy, Creamy Classic for Cooking, Recipes, Bon Apetit Lovers. There are any Easy Chicken Pot Pie: A Cozy, Creamy Classic for Cooking, Recipes, Bon Apetit Lovers in here.
