Classic Chicken Pot Pie with Fresh Herbs and Homemade Pie Crust Recipe

Introduction

Chicken pot pie is a comforting classic, perfect for cozy dinners any time of year. This recipe combines tender shredded chicken with a creamy vegetable filling, all wrapped in a flaky, golden crust. It’s a satisfying dish that fills your home with inviting aromas and warmth.

Ingredients

• 3 boneless skinless chicken breasts (cooked and shredded)
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas (10 to 12 ounces)
• 1 small bag frozen corn (10 to 12 ounces)
• 1 small bag frozen pearl onions (optional)
• 1 tablespoon fresh rosemary, chopped finely
• 1 tablespoon fresh parsley, chopped finely
• Salt and black pepper to taste
• Pie crust for double crust (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper and set aside.
2. Step 2: In a large skillet or cast iron pan over medium heat, warm the oil and butter together. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 4 to 5 minutes.
3. Step 3: Sprinkle the flour evenly over the cooked vegetables and stir constantly for 1 to 2 minutes to form a roux.
4. Step 4: Gradually pour in the chicken broth and heavy cream, stirring frequently. Continue cooking until the mixture thickens slightly. Remove from heat.
5. Step 5: Stir in the frozen peas, corn, and pearl onions if using. Season with salt, black pepper, chopped rosemary, and parsley. Add more chicken broth if the mixture is too thick.
6. Step 6: Fold in the shredded chicken until well combined.
7. Step 7: On a lightly floured surface, roll out one pie crust into a circle large enough to fit a 10-12 inch cast iron skillet or glass pie plate. Place it as the bottom crust.
8. Step 8: Spoon the chicken and vegetable filling evenly into the pie crust.
9. Step 9: Roll out the second pie crust and cover the filling. Trim excess dough, then roll and press the edges to seal. Cut several vents in the top crust to allow steam to escape while baking.
10. Step 10: Beat one egg to make an egg wash and brush it gently over the top crust for a golden finish.
11. Step 11: Place the skillet or pie plate on the prepared half sheet pan to catch any drips during baking.
12. Step 12: Bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown and the filling bubbles through the vents.
13. Step 13: Let the pot pie cool for 10 to 15 minutes before serving to allow the filling to set slightly.

Tips & Variations

• Use rotisserie chicken to save time on cooking and shredding the chicken.
• Swap peas and corn for green beans or mushrooms for a different vegetable mix.
• Add a pinch of nutmeg to the filling for a subtle warm spice note.
• Brush the crust with milk instead of egg wash for a lighter color and less shine.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat slices in the oven at 350 degrees F until warmed through to keep the crust crisp. Avoid microwaving if possible, as it can make the crust soggy. You can also freeze the pie for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cooked chicken for this recipe?

Yes, using rotisserie or pre-cooked chicken works well and saves time. Just shred it before adding to the filling.

How do I prevent a soggy bottom crust?

Be sure to cook the filling until thickened to reduce excess moisture, and place the pie on a preheated baking sheet to help crisp the bottom. Letting the pie cool before cutting also helps keep the crust intact.

Classic Chicken Pot Pie with Fresh Herbs and Homemade Pie Crust Recipe

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★★★★★

4.7 from 62 reviews

This classic Chicken Pot Pie combines tender shredded chicken with a creamy vegetable filling, encased in a flaky double crust. Packed with carrots, celery, peas, corn, and pearl onions, flavored with fresh rosemary and parsley, this comforting dish is perfect for a hearty family meal.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Vegetables

• 3 boneless skinless chicken breasts (cooked and shredded)
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1 small bag frozen peas (10 to 12 ounces)
• 1 small bag frozen corn (10 to 12 ounces)
• 1 small bag frozen pearl onions (optional)

Filling and Seasoning

• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 tablespoon fresh rosemary, chopped finely
• 1 tablespoon fresh parsley, chopped finely
• Salt and black pepper to taste

Pie Crust

• Pie crust for double crust (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a half sheet pan with parchment paper and set aside to catch any drips during baking.
2. Cook Vegetables: Heat oil and butter in a large cast iron skillet over medium heat. Add chopped onions, carrots, and celery, stirring occasionally until they soften, about 4 to 5 minutes.
3. Make Roux: Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste.
4. Add Liquids and Thicken: Gradually pour in the chicken broth and heavy whipping cream, stirring frequently. Allow the mixture to thicken slightly, then remove from heat.
5. Incorporate Frozen Vegetables and Herbs: Stir in the frozen peas, corn, pearl onions (if using), and season with salt and black pepper. Add fresh chopped rosemary and parsley. Adjust thickness with additional chicken broth if needed.
6. Add Chicken: Fold in the shredded cooked chicken until evenly distributed through the filling.
7. Prepare Pie Crust Base: On a lightly floured surface, roll out the bottom pie crust to fit a 10-12 inch greased cast iron skillet or glass pie plate. Carefully place the crust into the dish.
8. Fill Pie: Spoon the prepared chicken filling into the crust, spreading it out evenly.
9. Top Crust: Roll out the top pie crust and gently place it over the filling. Trim and roll under the edges, pressing down to seal.
10. Vent and Egg Wash: Use a sharp knife to cut several steam vents in the top crust. Beat one egg and brush the top crust with this egg wash to promote a golden brown finish.
11. Bake: Place the pie plate or cast iron skillet on the prepared parchment-lined sheet pan. Bake in the preheated oven for 30-35 minutes or until the crust is golden and the filling is bubbling.
12. Rest and Serve: Let the pot pie cool for 10-15 minutes before slicing and serving to allow the filling to set.

Notes

• For a richer flavor, use homemade chicken broth if possible.
• You can substitute frozen mixed vegetables if pearl onions are unavailable.
• Ensure the chicken is fully cooked and shredded before adding to the filling to avoid undercooked meat.
• The egg wash gives the crust a beautiful glossy finish but can be omitted for an egg-free option by brushing with milk or cream.
• Make sure to properly vent the top crust to prevent steam from making the pie soggy.
• Letting the pie rest before serving helps the filling thicken for clean slices.

Keywords: Chicken Pot Pie, Comfort Food, Pie, Chicken Recipe, Classic Dinner, Hearty Meal