Classic Chicken Pot Pie

Classic Chicken Pot Pie

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Classic chicken pot pie with roasted chicken, carrots, celery, onions, sweet peas in a warm creamy sauce, covered with a light flaky crust. Comfort food!

This classic chicken pot pie is so comforting. It’s truly is comfort food at its best; with chunks of roasted chicken, carrots, onions, sweet peas in a warm creamy flavorful sauce and covered in a light flaky store-bought crust that will save you time in the kitchen.

You may remember my post called: “The Put Off Pot Pie”. It was about how we were given a turkey and how I used the meat to make a turkey pot pie referencing a recipe by Ina Garten. Well this time, I used that same recipe but with chicken.

This classic chicken pot pie is amazing! Let me show you how I made it…

ingredients laid out ready to go

How To Make Classic Chicken Pot Pie

Roast the Chicken

Preheat the oven to 400 degrees F.

Place the chicken breasts on a foil-lined sheet pan. Rub the breasts with olive oil and season with salt and pepper, to taste.

Roast the chicken in the preheated oven for 30 to 45 minutes or until cooked through and it reads 165 degrees F on an instant-read thermometer.

Remove the roasted chicken from the oven and allow them to cool enough to handle.

Remove the meat, discarding the skin and bones. Chop the chicken into cubes for the pot pie filling, about 4 to 6 cups.

Make the Pot Pie Filling

Heat the chicken stock and dissolve the bouillon cubes inside a small pot over medium-high heat.

Meanwhile, melt the butter and in a large pot or Dutch oven, over medium-low heat. When the butter has melted and foaming, add the onions. Sauté the onions until they are translucent; about 10 to 15 minutes.

Next, add the flour to the onions. Cook over low heat, stirring constantly, for 2 minutes. Stir in the hot chicken stock. Bring to a simmer of low heat until it thickens; about 1 more minute. Season with salt and pepper, to taste.

Stir in the heavy cream and add the chicken, carrots, celery, and peas. Stir until combined, and then turn off the heat.

Assemble the Chicken Pot Pie

Preheat the oven to 375 degrees F. Line a baking pan with foil; set aside.

a pot of filling and pie crust in pie pan

On a floured surface, use a rolling pin to roll out one of the two sheets of pie dough until you have about a 10-inch circle. Fit the pie dough into at the bottom of a deep 8 to 10-inch pie plate or pan.  

Pour in filling into the prepared pie dough then, brush the outside edges with the egg wash

Next, slightly roll out the 2nd sheet of pie dough onto the floured surface (it doesn’t have to be quite as large as the first). Carefully place the pie dough on top of the filling, centering it on top of the bottom sheet of pie dough.

filling inside pie dough

Trim the bottom pie dough so that it is ½-inch larger than the pie plate. Seal the top and bottom edges of the pie dough by folding over the side, crimping with your fingers or a fork it to make it stick. 

Brush the dough with egg wash and make 3 slits in the top, to allow the steam to escape while baking.

chicken pot pie baking in oven

Place the pie pan on top of the prepared baking sheet (to prevent messy spills) and then place them in the oven.

Bake the pot pie for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Classic chicken pot pie ready to eat

Recipe Shortcut: Use store-bought rotisserie chicken, instead of roasting the chicken yourself.

Classic chicken pot pie slopped on plate

This is a very indulgent recipe and I am sure it has many calories, but it was a great Sunday supper and I highly recommend it!

Classic chicken pot pie
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Classic Chicken Pot Pie

Classic chicken pot pie with roasted chicken, carrots, celery, onions, sweet peas in a warm creamy sauce, covered with a light flaky crust. Comfort food!
Course Main Course
Cuisine American
Keyword chicken, pot pie
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings 6
Calories 1157kcal

Ingredients

Oven Roasted Chicken

  • 3 bone-in chicken breasts roasted
  • extra-virgin olive oil
  • salt and pepper to taste

Pot Pie Ingredients

  • 2 pie crust 9-inch ready to use
  • 6 cups chicken cubed
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste
  • 4 cups chicken stock
  • 2 chicken bouillon cubes
  • ¾ cup unsalted butter (1 ½ sticks)
  • 2 cups yellow onions chopped
  • 3 celery stalks diced
  • 2 cups carrots diced and blanched for 2 minutes
  • 1 cup frozen peas
  • ¾ cup all-purpose flour
  • ¼ cup heavy cream
  • 2 egg beaten with 2 tablespoon water for egg wash

Instructions

Roast the Chicken

  • Preheat the oven to 400 degrees F.
  • Place the chicken breasts on a foil-lined sheet pan. Rub the breasts with olive oil and season with salt and pepper, to taste.
  • Roast the chicken in the preheated oven for 30 to 45 minutes or until cooked through and it reads 165 degrees F on an instant-read thermometer.
  • Remove the roasted chicken from the oven and allow them to cool enough to handle.
  • Remove the meat from the bones, discarding the skin and bones. Chop the chicken into cubes for the pot pie filling, about 4 to 6 cups.

Make the Pot Pie Filling

  • Heat the chicken stock and dissolve the bouillon cubes inside a small pot over medium-high heat.
  • Meanwhile, melt the butter and in a large pot or Dutch oven, over medium-low heat. When the butter has melted and foaming, add the onions. Sauté the onions until they are translucent; about 10 to 15 minutes.
  • Add the flour to the onions. Cook over low heat, stirring constantly, for 2 minutes. Stir in the hot chicken stock. Bring to a simmer of low heat until it thickens; about 1 more minute. Season with salt and pepper, to taste.
  • Stir in the heavy cream and add the chicken, carrots, celery, and peas. Stir until combined, and then turn off the heat.

Assemble the Chicken Pot Pie

  • Preheat the oven to 375 degrees F. Line a baking pan with foil; set aside.
  • On a floured surface, use a rolling pin to roll out one of the two sheets of pie dough until you have about a 10-inch circle. Fit the pie dough into at the bottom of a deep 8 to 10-inch pie plate or pan.  
  • Pour in filling into the prepared pie dough then, brush the outside edges with the egg wash
  • Roll out the 2nd sheet of pie dough slightly onto the floured surface (it doesn’t have to be quite as large as the first). Carefully place the pie dough on top of the filling, centering it on top of the bottom sheet of pie dough
  • Trim the bottom pie dough so that it is ½-inch larger than the pie plate. Seal the top and bottom edges of the pie dough by folding over the side, crimping with your fingers or a fork it to make it stick. 
  • Brush the dough with egg wash and make 3 slits in the top, to allow the steam to escape while baking
  • Place the pie pan on top of the prepared baking sheet (to prevent messy spills) and then place them in the oven.

Bake the Chicken Pot Pie

  • Bake the pot pie for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Serve

  • Allow the pot pie to cool at least 15 minutes before serving.
    Serve warm.

Notes

Recipe Shortcut: Use store-bought rotisserie chicken, instead of roasting the chicken yourself.
Recipe adapted from Barefoot Contessa

Nutrition

Calories: 1157kcal | Carbohydrates: 58g | Protein: 53g | Fat: 77g | Saturated Fat: 30g | Cholesterol: 276mg | Sodium: 991mg | Potassium: 1011mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8570IU | Vitamin C: 18.9mg | Calcium: 105mg | Iron: 5.1mg
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