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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/classic-chicken-pot-pie-with-fresh-herbs-and-homemade-pie-crust-recipe/