Chicken Pot Pie

I never grew up eating chicken pot pie, and I can't remember when I first tried it, but it just screams love and comfort food to me. It also reminds me of the Zumba classes that my roommate Anisha and I used to have in college--not because of the class itself but because of the chicken pot pies we would pick up from the Student Union afterwards. They were flaky and delicious, and at some point the class became less about the dancing and more about burning off as many calories as we could before eating them all back again immediately after. 

Believe it or not, I haven't had chicken pot pie since college, but when Dinner a Love Story posted about it a couple of weeks back, I knew it had to be on the menu at some point. I mean, chicken and dumplings is already one of our favorite comfort food meals. With its flaky pie crust, chicken pot pie is even better.

This isn't the prettiest chicken pot pie I could have made (there's a big seam in the middle because my storebought pie crust cracked when it fell out of my freezer at one point), but we ate almost the entire thing while we had a Zoom baby shower for our friend. I'm already figuring out an excuse to make it again, this time with leftover rotisserie chicken. 

Chicken Pot Pie
(Recipe adapted from Dinner, A Love Story)

  • 1 1/2 cups chicken broth
  • 1 large Yukon Gold potato, peeled and diced
  • 1 medium carrot, peeled and chopped
  • 1/2 medium onion, chopped
  • 1 stalk of celery, chopped
  • Leaves from 2 sprigs fresh thyme
  • 1/2 cup milk
  • 3 tbsp all-purpose flour
  • 2 cups cooked chicken, chopped (I poached two chicken breasts)
  • 1/3 cup frozen peas
  • 1 store-bought or homemade pie crust
  • 1 egg or egg yolk, lightly beaten

  1. Preheat the oven to 425 degrees F. 
  2. In a medium saucepan, bring the broth to a boil. Add the potato, carrot, onion, celery, and thyme. Season to taste. Simmer for 15 minutes, or until the vegetables are tender. 
  3. While the vegetables are simmering, whisk together the milk and flour in a small measuring cup or bowl. When vegetables are ready, slowly add the milk and flour mixture, stirring until the filling has thickened. 
  4. Remove the pan from the heat and stir in the chicken and peas. Add the mixture to a 9-inch pie plate. Cover with the pie crust and cut a few slits on top. Using a brush, paint the top with egg wash. Place the pie plate on a sheet pan to catch any drippings (it will bubble up and drip, so don't forget this step or you will have to clean the bottom of your oven!) and place the sheet pan in the oven.
  5. Bake for 25-30 minutes, or until filling is bubbling and crust is golden brown. Serve!

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