Classic Chicken Pot Pie

Classic Chicken Pot Pie

This classic chicken pot pie 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 posting “The Put Off Pot Pie”, about how we were given a turkey and I used the meat to make a turkey pot pie. Well this time, I used that same recipe and made a 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! | TheMountainKitchen.com

Classic Chicken Pot Pie

Roast the Chicken

Preheat the oven to 400 degrees F.

Place (2-3) bone-in chicken breasts on a sheet pan. Rub the breasts with olive oil and season with salt and pepper. Roast in the preheated oven for 30 to 45 minutes or until cooked through. Remove the roasted chicken from the oven; 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 in the stock, inside a small pan over medium-high heat. In a separate large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat, until translucent, about 10 to 15 minutes. Add the flour to the onions; cook over low heat, stirring constantly, for 2 minutes. Next, add the hot chicken stock to the sauce onions and flour mixture. While stirring, simmer over low heat, until thick, about 1 more minute. Season with salt and pepper, to taste. Stir in the in the heavy cream. Next, add the chicken, carrots, celery, and peas. Combine well, then turn off heat.

Assemble the Chicken Pot Pie

Preheat the oven to 375 degrees F and cover a sheet pan with aluminum foil.

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! | TheMountainKitchen.com

On a floured surface, roll one of the pie crusts to about a 10-inch circle and fit pie crust into at the bottom of a deep 8 to 10 inch pie plate or pan.  Pour in filling into the crust, then brush the outside edges with the egg wash. Roll out the 2nd pie crust slightly and then place it on top of the bottom pie crust covering the filling.

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! | TheMountainKitchen.com

Trim the bottom crust ½-inch larger than the top of the pie plate. Crimp the dough and fold over the side, pressing 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.

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! | TheMountainKitchen.com

Place on the prepared baking sheet and place in the oven. Bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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! | TheMountainKitchen.com

Recipe Shortcut

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

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! | TheMountainKitchen.com

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 with roasted chicken, carrots, celery, onions, sweet peas in a warm creamy sauce, covered with a light flaky crust. Comfort food! | TheMountainKitchen.com
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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
Author Debbie Spivey

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

Oven Roasted Chicken

  • Preheat the oven to 400 degrees F.
  • Place bone-in chicken breasts on a sheet pan. Rub the breasts with olive oil and season with salt and pepper. Roast in the preheated oven for 30 to 45 minutes or until cooked through. Remove the roasted chicken from the oven; 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.

Pot Pie Directions

  • Heat the chicken stock and dissolve the bouillon cubes in the stock, inside a small pan over medium-high heat. In a separate large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat, until translucent, about 10 to 15 minutes. Add the flour to the onions; cook over low heat, stirring constantly, for 2 minutes. Next, add the hot chicken stock to the sauce onions and flour mixture. While stirring, simmer over low heat, until thick, about 1 more minute. Season with salt and pepper, to taste. Stir in the in the heavy cream. Next, add the chicken, carrots, celery, and peas. Combine well, then turn off heat.
  • Preheat the oven to 375 degrees F and cover a sheet pan with aluminum foil.
  • On a floured surface, roll one of the pie crusts to about a 10-inch circle and fit pie crust into at the bottom of a deep 8 to 10 inch pie plate or pan.
  • Pour in filling into the crust, then brush the outside edges with the egg wash.
  • Roll out the 2nd pie crust slightly and then place it on top of the bottom pie crust covering the filling.
  • Trim the bottom crust ½-inch larger than the top of the pie plate. Crimp the dough and fold over the side, pressing 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 on the prepared baking sheet and place in the oven. Bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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: 171.4% | Vitamin C: 22.9% | Calcium: 10.5% | Iron: 28.6%
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