A timeless comfort food with old-world roots, this Chicken Pot Pie is an easy and delicious meal you won’t soon forget!
I was never that enthusiastic about pot pie until my best friend and I decided to backpack our way through Europe. Our first stop was Dublin, where we arrived at 6 am local time, in desperate need of something to eat. We popped into a local bakery that served savory pies—the only thing we could find open at that hour.
The tiny shepherd’s pie really hit the spot, so I went back for seconds, this time ordering a chicken pot pie. For the rest of the trip, we sought out savory pies and loved every bite. Pot pies did it for me because of the veggie, meat, and gravy combo. They were a hearty but not-too-heavy meal, perfect for any backpacker on the go. Ever since then, I’ve enjoyed a wide range of savory pies, but chicken pot pie remains my favorite—as long as it’s a good one.
The trick is preparing the pie right. Evenly cut veggies, for example, help to make the filling perfect. Veggies cut into equal-sized pieces cook more uniformly than mismatched pieces. Letting the filling cool a little before assembling also makes a big difference, as this helps prevent a soggy crust. A cool filling releases less steam and moisture, ensuring the crust bakes up crisp.
Where did we get pot pies?
These savory entrées have been around since Ancient Rome and Greece. Back in 500 BC, the Greeks served them with a bottom crust made of oil and flour, with fish, oysters, lampreys, or meat as the filling, and no top crust.
Over time, savory pies spread across Europe, evolving into more elaborate dishes favored by the gentry. In Britain, meat pies became especially popular, often filled with birds, venison, pork, lamb, or other game. Then, early European settlers brought the recipe with them to the New World and adapted it as they went. Pot pies continued to evolve, shifting into today’s classic pie with a flaky pastry crust and top crust layer.
Traditional fillings for pot pies have largely remained the same, including beef, chicken, other poultry, and sometimes seafood, along with carrots, potatoes, corn, onions, celery, and peas, and, of course, that creamy gravy sauce.
How do I store leftovers?
When you’re ready to pack your pie up, place the leftovers into an airtight container and keep in the fridge for 3-4 days maximum, or in the freezer for 3 to 4 months. To reheat leftovers, preheat your oven to 350°F. Loosely cover the pie with foil and bake for about 15 minutes or until it’s heated through.
If you’re starting with frozen leftovers, thaw the pie in the fridge overnight. After it thaws, reheat it the same way as above. However, you might need to add an extra 5 to 10 minutes to the reheat time depending on the portion size. Feel free to refreeze leftovers again, but it’s worth mentioning they may dry out or develop freezer burn.
Serving suggestions
The key to heavier, starchy entrées like chicken pot pie is serving them with the right balance of lighter sides, drinks, and refreshing desserts. Some of the best choices for your sides include salads like Burrata Salad, Green Salad, or Peach Caprese Salad. Veggie sides are a great choice as well, such as Mushy Peas—another British classic! A Healthy Green Bean Casserole, or Crispy Asparagus, are also great picks.
Some great beverages to consider pairing with your chicken pot pie include fruity, chilled drinks that complement the pie’s savory flavors. Some great choices include Strawberry Lemonade or Watermelon Slushies, and a grown-ups-only favorite, Watermelon Mojitos. Some tasty desserts to consider: Lemon Tart, Butterscotch Pudding, Lemon Cupcakes, or a lovely Dutch Oven Peach Cobbler.
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 carrots peeled and diced
- 2 celery stalks chopped
- Salt and pepper to taste
- 3/4 teaspoon dried thyme
- 2 boneless, skinless chicken breasts cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups half-and-half or whole milk
- 1 cup frozen peas
- 2 sheets refrigerated pie crust
- 1 large egg beaten, for egg wash
Instructions
- Preheat oven to 425°F. In a skillet, melt butter over medium heat. Add diced onion, carrots, celery, salt, and pepper. Sauté until vegetables soften, about 5-7 minutes. Stir in dried thyme.
- Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5 minutes. Sprinkle in the flour and stir well, cooking for another minute to remove the raw flour taste.
- Gradually pour in chicken broth and half-and-half, stirring constantly. Cook until thickened, about 3-4 minutes. Stir in frozen peas and remove from heat; cool slightly.
- On a lightly floured surface, roll out one sheet of the refrigerated pie crust and fit it into a 9-inch pie dish. Spoon the cooled chicken and vegetable filling into the crust.
- Roll out the second crust and lay it over the top, pressing the edges together to seal. Trim any excess dough and cut a few slits in the top for steam to escape. Brush the crust lightly with the beaten egg.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pot pie to cool for about 10 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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