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Classic Chicken Pot Pie

A buttery, from scratch pie crust filled with a rich, creamy chicken and vegetable gravy. Freezer friendly and built for using up leftover rotisserie chicken.
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Prep Time 25 minutes
Cook Time 40 minutes
15 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1/3 cup all purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup whole milk
  • 2 1/2 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 1 double pie crust two 9 inch rounds
  • 1 large egg beaten

Method
 

  1. Sauté onion, carrot, and celery in butter, 6 to 7 minutes. Add garlic, 30 seconds.
  2. Stir in flour, cook 90 seconds until light amber and no raw flour smell remains.
  3. Whisk in broth, then milk. Simmer 5 minutes until it coats the back of a spoon.
  4. Stir in chicken, peas, thyme, and sage. Season to taste.
  5. Cool filling 15 minutes. Fill bottom crust, top with second crust, crimp, cut steam vents.
  6. Brush with egg wash. Bake at 400°F for 35 to 40 minutes until deep golden and bubbling through the vents.
  7. Rest 15 minutes before slicing.

Notes

Storage Refrigerate covered up to 4 days. Freeze unbaked, tightly wrapped, up to 3 months, bake from frozen adding 20 minutes. Freeze baked leftovers in portions up to 2 months. Reheat covered with foil at 350°F.
Notes Cool the filling fully before it meets the crust, this is the single biggest factor in whether the bottom crust stays crisp. Season the filling in layers rather than once at the end.