Chicken Pot Pie Classic (Print Version)
Shredded chicken, buttery veggies, and a golden crust make this dish a true comfort food classic.
# Ingredients:
→ Filling
01 -
4 tablespoons unsalted butter
02 -
1/2 cup finely diced yellow onion
03 -
1/2 cup finely diced carrot
04 -
1/2 cup finely diced celery
05 -
3 cups shredded cooked chicken or turkey
06 -
1/4 cup all-purpose flour
07 -
3 cups low-sodium chicken broth, plus more as needed
08 -
Splash of dry white wine
09 -
1/4 teaspoon ground turmeric
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
Chopped fresh thyme, to taste
13 -
1/4 cup half-and-half or heavy cream
→ Crust and Finish
14 -
1 unbaked pie crust
15 -
1 large egg
16 -
2 tablespoons water
# Steps:
01 -
Preheat the oven to 375 degrees Fahrenheit.
02 -
In a large pot over medium-high heat, melt the butter. Add diced onion, carrot, and celery; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
03 -
Stir in the shredded chicken or turkey. Sprinkle flour evenly over the mixture and stir until it forms a cohesive coating on the meat and vegetables. Cook for 1 minute to eliminate raw flour taste.
04 -
Gradually pour in chicken broth and a splash of white wine. Stir well and cook until the mixture begins to thicken. Add turmeric, salt, pepper, and chopped fresh thyme, mixing to combine.
05 -
Add half-and-half or cream, stir thoroughly, and let the filling bubble gently and thicken for about 3 minutes. If it appears too thick, pour in a small amount of additional broth. Remove from heat.
06 -
Transfer the hot filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and drape it over the filling, pressing the edges to seal against the dish. Cut several small vents in the crust to allow steam to escape.
07 -
Whisk together the egg and 2 tablespoons of water in a small bowl. Brush the egg wash evenly over the surface of the pie crust.
08 -
Position the filled dish on a rimmed baking sheet. Bake for 25 to 30 minutes or until the crust is golden brown and the filling is bubbling. If the crust darkens too quickly, loosely tent with foil for the first 15 minutes.
09 -
Let cool briefly before serving generous spoonfuls while hot.
# Notes:
01 -
For a richer flavor, substitute half the chicken broth with additional cream. Ensure the filling is hot before topping with pastry to promote even baking.