Entrée: United States – Classic Chicken Pot Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) cooked chicken, diced or shredded (rotisserie or poached)
1 cup (130 g) carrots, diced
1 cup (150 g) frozen peas
1 / 2 cup (60 g) celery, diced
1 small onion, diced
1 / 3 cup (75 g) butter
1 / 3 cup (40 g) all-purpose flour
2 cups (480 ml) chicken stock
1 cup (240 ml) milk or half-and-half
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 / 2 tsp (2.5 ml) dried thyme
1 sheet refrigerated pie crust (bottom)
1 sheet refrigerated pie crust (top) or a second crust
1 egg, beaten (for egg wash, optional)

Show original ingredient measurements

2 cups (480 ml) cooked chicken, diced or shredded (rotisserie or poached)
1 cup (130 g) carrots, diced
1 cup (150 g) frozen peas
1 / 2 cup (60 g) celery, diced
1 small onion, diced
1 / 3 cup (75 g) butter
1 / 3 cup (40 g) all-purpose flour
2 cups (480 ml) chicken stock
1 cup (240 ml) milk or half-and-half
1 tsp salt
1 / 2 tsp black pepper
1 / 2 tsp dried thyme
1 sheet refrigerated pie crust (bottom)
1 sheet refrigerated pie crust (top) or a second crust
1 egg, beaten (for egg wash, optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Par-bake bottom crust in a 9-inch (23 cm) pie dish for 8 minutes if desired.  
2. Sauté onion, carrots and celery in butter over medium heat until softened, about 5–7 minutes.  
3. Stir in flour and cook 1–2 minutes to form a roux. Slowly whisk in chicken stock and milk until smooth and simmer until thickened.  
4. Add cooked chicken, peas, thyme, salt and pepper; heat through and adjust seasoning. If too thick, add a splash more stock.  
5. Pour filling into prepared pie shell, cover with top crust, seal and flute edges; cut vents in top. Brush with beaten egg if using.  
6. Bake 30–35 minutes until crust is golden and filling bubbles; shield edges if overbrowning. Let rest 10 minutes before serving.

1. Preheat oven to 400°F (200°C). Par-bake bottom crust in a 9-inch pie dish for 8 minutes if desired.  
2. Sauté onion, carrots and celery in butter over medium heat until softened, about 5–7 minutes.  
3. Stir in flour and cook 1–2 minutes to form a roux. Slowly whisk in chicken stock and milk until smooth and simmer until thickened.  
4. Add cooked chicken, peas, thyme, salt and pepper; heat through and adjust seasoning. If too thick, add a splash more stock.  
5. Pour filling into prepared pie shell, cover with top crust, seal and flute edges; cut vents in top. Brush with beaten egg if using.  
6. Bake 30–35 minutes until crust is golden and filling bubbles; shield edges if overbrowning. Let rest 10 minutes before serving.