Savory Chicken Pot Pie Dish (Printable Format)
Comforting savory dish of chicken and vegetables in creamy sauce with flaky crust.
# What You Need:
→ Poultry
01 - 2 cups cooked chicken breast, diced (rotisserie or poached)
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup potatoes, peeled and diced
05 - 1/2 cup celery, diced
06 - 1/2 cup onion, finely chopped
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon garlic powder
→ Crust
15 - 1 sheet refrigerated or homemade pie dough
→ Optional
16 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Melt butter in a large saucepan over medium heat. Add onion, carrots, celery, and potatoes; cook for 6 to 8 minutes until vegetables start to soften.
03 - Stir in flour and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and milk. Season with salt, black pepper, thyme, and garlic powder. Simmer, stirring frequently, until sauce thickens, approximately 5 minutes.
05 - Remove from heat and fold in cooked chicken and peas.
06 - Transfer the filling to a 9-inch pie dish. Roll out pie dough to cover filling, trim edges, seal, and cut 2 to 3 vents on top. Brush with beaten egg if desired.
07 - Bake in the preheated oven for 30 to 35 minutes until the crust is golden brown.
08 - Allow the pot pie to rest for 10 minutes before serving.
# Expert Suggestions:
01 -
- It's the kind of dish that feels like a secret comfort only true home cooks know about
- The balance of tender chicken and vegetables in a rich sauce makes it an instant favorite every time
02 -
- Don't skip resting the pie after baking—it sets the filling and prevents it from spilling out when slicing
- If your sauce feels too thin, keep simmering gently instead of rushing to the oven; it thickens as it cools too
03 -
- Use shredded chicken instead of diced for a different texture; it blends more seamlessly with the sauce
- The secret to a perfect crust is cold butter worked just until combined with the flour—overworking warms it up and makes it tough