Classic Chicken Pot Pie
A Meal That Feels Like Home
Is there really anything cozier than a chicken pot pie? As soon as I feel a fall chill in the air, I get the itch for flaky homemade pie crust for dinner. Every home cook should have their go-to chicken pot pie recipe, and this is the one for you!
Trust me on the leeks…
I strongly believe that American home cooks need to learn from the French about cooking with leeks. They add a very similar flavor profile to onions, but in a slightly elevated and unique way. If you can’t find leeks at your local grocery store, a yellow onion is the perfect swap!
Store-bought vs. homemade pie crust
The beauty of this dinner is that you can make it as easy as you want it to be. Using homemade pie crust means that you could have this dinner on the table in less than an hour. So quick and easy! Taking the extra step to prepare homemade crust sets this dinner apart with its perfect flakiness. It’s a must try!
Classic Chicken Pot Pie
Ingredients
- 2 Pie Crusts (sourdough or non sourdough)
- 1 Rotisserie Chicken (shredded)
- 1 Leek, thinly sliced (or ½ yellow onion, diced)
- 3 Large Carrots
- 2 Celery Stalks
- 2 Garlic Cloves (minced)
- ¼ cup Parsley (finely chopped)
- 3 tbsp Butter
- ¼ cup Dry White Wine (optional for added depth of flavor)
- 32 oz Chicken Broth
- ¼ cup Heavy Cream
- ¼ cup All Purpose Flour
- 2 tsp Salt
- ½ tsp Dried Oregano
- ½ tsp Smoked Paprika
- 1 tsp Garlic Powder
- Black Pepper to Taste
- ½ cup Frozen Peas
- Egg Wash
Instructions
- Preheat the oven to 400°F. Dice the leek, carrots, and celery. Sauté them in a large oven-safe pan in the melted butter (I use cast iron) over medium heat until the carrots are tender.
- Add the minced garlic, parsley, and butter. Sauté for 2 minutes, until the garlic is fragrant.Â
- Deglaze the pan with the wine. Sprinkle the mixture with flour. Stir to combine until all of the flour is absorbed.Â
- Add the broth and heavy cream. Mix well, and let it simmer. The mixture will quickly thicken.
- Add your shredded rotisserie chicken and frozen veggies. Mix to combine and set aside.Â
- Roll your pie crusts and assemble in a classic, round pie pan. You can place the second pie crust directly on top, or you can add a decorative lattice. Crimp the edges, and brush the crust with an egg wash.Â
- Bake for 25-30 minutes, until the crust achieves a deep golden brown color. Allow the pie to set for 15 minutes before serving.Â
