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My Traditional Chicken Pot Pie is warm, filling, and always comforting.
I will try not to bore you again with the same information but reminder: pie crust is my favorite! It really makes or breaks the pie, any pie. You can opt to use storebought pie crusts, but I have two recipes available that I’m very confident in! I am very confident in my pie crust recipes!
One is available with my Blackened Chicken + Broccoli Pot Pie recipe and the other is for sale, included in my first ebook As Seen On IG. They’ve both gotten rave reviews. I’m coming for you Dorie (no I am definitely not that was a joke OK)!
Things of Note:
- Like a creamier filling, more like a gravy than stock inside the pie? Increase the amount of flour to 1/2 of a cup. Careful tho, you don’t want a dry pie. Might need to loosen it up with more chicken broth if it gets too thick.
- This is a traditional chicken pot pie, with pretty traditional ingredients. Feel free to swap out what you don’t want for what you do want. Personally, I like replacing the peas with broccoli.
- This recipe makes one 9″ deep dish pot pie or about four personal-sized pot pies.
You can find more photos of this pie on Instagram, and a video tutorial on my YouTube channel. If you try this Chicken Pot Pie recipe I hope you’ll come back and let me know what you thought of it. Here’s a graphic for your Pinterest Board:
Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 8 1x
- 2 9″ discs of pie crust, unbaked
- 1 lb boneless skinless chicken breasts
- 1 C carrots, sliced thin
- 1/2 C celery, sliced thin
- 1/2 C vidalia onion, diced
- 1/2 C frozen green peas
- 2/3 C frozen sweet corn
- 3 garlic cloves, minced
- 2 1/4 C chicken broth
- 1/2 C milk
- 1/4 C flour
- 2 tbsp cajun seasoning, divided
- 1/4 tsp salt, to taste
- 1/4 tsp cracked black pepper
- 1 large egg
- 1/2 tsp water
- Preheat your oven to 400°F. Mold one disc of pie crust into the bottom of a 9″ deep-dish pie pan and poke holes in the bottom with a fork. Set aside.
- Place a deep skillet over medium-high heat. Season your chicken liberally with 1 tbsp of the cajun seasoning. Once the pan is hot, drizzle in a bit of olive oil and add the chicken in a single layer. Cook in batches as needed.
- Sear the chicken on both sides, then reduce the heat to medium, cover with a lid, and cook for an additional 5 minutes before removing to rest in a large mixing bowl.
- Add a bit more olive oil and then your mirepoix – the carrots, celery, and onions you chopped. Stir them around and allow them to cook over medium heat for about 8 minutes.
- While the mirepoix is cooking grab your hand mixer – or two forks – and shred the chicken.
- Once the mirepoix is softened spread it out into an even layer and sprinkle your flour over the top. Stir together and allow the flour to cook, until it has deepened in color to a slight yellow. If the flour remains chalky and difficult to stir into the vegetables, add a teaspoon of butter or olive oil to the pan.
- Once the flour has cooked for a couple of minutes, add the garlic, chicken, peas, corn, and milk. Stir to combine well, then taste. Add more cajun seasoning or salt if needed and once you’re satisfied crack in your black pepper.
- Reduce the heat to low and allow it to simmer for 5-7 minutes until thickened. Then remove from heat and allow to cool slightly.
- Spoon your filling into the pie pan, being careful not to overfill.
- Arrange the second pie crust over the top and seal the edges. Use a sharp knife or a fork to make vents in the top crust.
- Whisk together your egg and water to make an egg wash, then use a pastry brush to lightly coat the top of the pie, and the edges.
- Bake for 25 minutes, or until golden brown all over. Let it rest for at least 10 minutes before serving.
- Prep Time: 20
- Cook Time: 30