Chicken Pot Pie


Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour 10 minutes
Servings: 6
Category: Main Dish, Comfort Food

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Notes After Making

Add your own comments, substitutions, serving ideas, storage notes, and adjustments here.

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Ingredients

Filling

  • ¼ cup unsalted butter
  • 1 cup onion, diced
  • 2 tablespoons minced garlic
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • ½ cup cream
  • 1½ teaspoons fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1½ pounds boneless, skinless chicken breast, diced
  • 2 cups frozen mixed peas and carrots

Pie Crust Options

  • 1 deep-dish pie crust, store bought 
  • 1 refrigerated rolled pie crust for the top, store bought 
  • Homemade Pastry Pie Crust, 2 discs

Biscuit Topping Options

    • 1½ cups all-purpose flour
    • ½ tablespoon baking powder
    • 1 teaspoon granulated sugar
    • 1 teaspoon salt
    • ½ cup butter, grated or cut into small pieces
    • ¾ - 1 cup milk
    • Optional dried herbs, to taste

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Instructions

Oven Method

  1. Preheat oven to 400°F.
  2. Dock the bottom of the pie crust with a fork and bake for 10 minutes. Set aside.
  3. In a large skillet, melt the butter over medium heat.
  4. Add the onion and garlic and sauté for about 3 minutes, until softened.
  5. Add the chicken and cook until no longer pink. If using pre-cooked chicken, simply heat through.
  6. Sprinkle the flour over the mixture and stir well.
  7. Gradually stir in the chicken broth and cream.
  8. Add the thyme, salt, and pepper.
  9. Stir in the peas and carrots.
  10. Cook until the filling is thick and bubbly, about 3–5 minutes.
  11. Remove from heat and allow to cool for 5 minutes.
  12. Pour the filling into the par-baked pie crust.
  13. Top with the second pie crust. Flute the edges and cut several vent slits in the top.
  14. Bake for 25-30 minutes, until golden brown and bubbly.
  15. If the crust begins to brown too quickly, loosely cover with foil.
  16. Allow the pie to cool for 10 minutes before serving.

Using the Biscuit Topping

  1. In a large bowl, combine the flour, baking powder, sugar, salt, and optional dried herbs.
  2. Cut or grate the butter into the flour mixture until it resembles coarse crumbs.
  3. Stir in the milk just until a soft dough forms.
  4. Drop spoonfuls of biscuit dough evenly over the filling.
  5. Bake at 425°F for 25–30 minutes, or until the biscuits are golden brown and cooked through.

Instant Pot Method

  1. Select Sauté and preheat the Instant Pot for 5 minutes.
  2. Add the butter and allow it to melt.
  3. Add the onion and garlic and sauté for about 3 minutes, until softened.
  4. Add the chicken and chicken broth.
  5. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
  6. Perform a quick release and remove the lid.
  7. Select Sauté.
  8. Stir in the flour, cream, thyme, salt, pepper, and peas and carrots.
  9. Cook for about 3 minutes, stirring frequently, until thick and bubbly.
  10. Lay the pie crust over the filling, folding edges inward as needed.
  11. Cut a slit in the center of the crust to vent steam.
  12. Close the crisping lid and select Broil for 10 minutes.
  13. Allow the pot pie to rest for 10 minutes before serving.

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Jessica’s Notes

Best served with:

  • Green salad with vinaigrette
  • Roasted green beans
  • Steamed broccoli
  • Cranberry sauce or fruit salad

Wine pairing:

  • Chardonnay complements the creamy filling and buttery crust.
  • Viognier pairs well with the thyme and savory chicken flavors.
  • Pinot Gris provides a crisp contrast to the rich filling.
  • Sauvignon Blanc offers bright acidity that balances the cream sauce.

Prep Ahead:

  • The filling can be prepared up to 2 days ahead and refrigerated.
  • Assemble just before baking for the flakiest crust.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 350°F oven until warmed through and the internal temperature reaches 150–165°F.

Freezer-friendly:

  • Freeze assembled, unbaked pot pie for up to 3 months.
  • Thaw overnight in the refrigerator before baking.
  • Add 10–15 minutes to the baking time if baking directly from frozen.

Variations:

  • Substitute leftover rotisserie chicken for the raw chicken.
  • Add mushrooms, celery, or potatoes to the filling.
  • Use puff pastry instead of a traditional pie crust.
  • Top with drop biscuits instead of a second crust.
  • Add rosemary or sage along with the thyme for additional flavor.




  • Alternate Biscuit Topping for oven:
    Or Drop Biscuits with dried herbs
    • 1 1/2 cup all-purpose flour
    • 1/2 tablespoon baking powder
    • 1 teaspoon granulated sugar
    • 1 teaspoon salt
    • 1/2 cup butter
    • 3/4 cup milk (1 1/2 cups for pourable)

    • In a large mixing bowl, stir together dry ingredients.
    • Grate butter and stir into the flour mixture. Use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand. Slowly add in the milk while stirring the dough until it comes just together to form a soft dough. Avoid over mixing. Drop spoonfuls of the topping evenly over the filling.

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