# Classic Chicken Pot Pie

Chicken pot pie is a creamy chicken and vegetable filling baked between flaky pastry crusts. It is the ultimate comfort food, with a golden top and a rich, savory center.

This version builds the filling on the stove with a simple butter and flour roux, so it is thick enough to slice. Store-bought crusts keep it easy, and the bake takes about 40 minutes.

- Total time: 1 h 20 min (prep 25 min, cook 55 min)
- Serves: 6
- Per serving (estimated): 620 kcal, 30 g protein
- Cuisine: American. Category: Main course.

## Ingredients

- 500 g boneless, skinless chicken thighs or breasts, cut into 2 cm cubes
- 4 tbsp butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken stock
- 1/2 cup whole milk
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 2 refrigerated pie crusts (for a 9-inch pie)
- 1 egg, beaten with 1 tbsp water

## Method

1. Heat the oven to 400°F (200°C) with a baking sheet on the lower rack to catch drips. Fit one pie crust into a 9-inch (23 cm) pie dish.
2. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt. Cook 6 to 8 minutes until soft.
3. Add the garlic and chicken. Cook 5 minutes, stirring, until the chicken is no longer pink on the outside.
4. Sprinkle in the flour and stir 1 minute. Slowly whisk in the stock, then the milk, thyme, salt and pepper.
5. Simmer 5 to 6 minutes, stirring, until thick and the chicken is 165°F (74°C). Stir in the peas and cool 10 minutes.
6. Pour the filling into the crust. Cover with the second crust, trim, crimp the edges and cut 4 vents in the top.
7. Brush the top with the egg wash. Bake 35 to 40 minutes until deep golden and the filling bubbles through the vents.
8. Cool 15 minutes so the filling sets, then slice.

## Why it works

- Cooking the vegetables first softens them and builds a sweet base for the sauce.
- A butter and flour roux thickens the filling so it holds its shape when sliced.
- Cooling the filling slightly before it goes in the crust keeps the bottom crust from melting and turning soggy.
- A hot oven and a baking sheet under the pie crisp the bottom crust.
- Resting the pie lets the filling set so it does not run across the plate.

## The science

- **The roux.** Flour cooked in butter coats its starch granules with fat. This keeps them from clumping when liquid is added, and cooking for a minute removes raw flour taste. Add stock slowly while whisking for a smooth, lump-free filling.
- **Thickening power.** Starch swells and absorbs water as it heats, then gels as it cools. That is why the filling looks loose in the pot but sets firm after resting. The cooked flour is what gives the pie sliceable structure.
- **Flaky crust.** Cold butter in pastry melts in the oven and releases steam, creating layers. Keeping the dough cold until baking and cooling the filling first protects those layers from turning gummy, so the top bakes up crisp and flaky instead of dense.

## Tips

- Cool the filling for 10 minutes before topping so the crust stays flaky.
- Bake on a preheated sheet pan to crisp the bottom.
- Cut vents in the top so steam can escape and the crust does not turn soggy.

## Mistakes to avoid

- Pouring hot filling into raw crust melts the butter and makes it gummy, so cool it first.
- Skipping the vents traps steam and makes the top soggy, so cut slits.
- Cutting the pie right away makes the filling run, so rest it 15 minutes.

## Variations and swaps

- Use a biscuit or puff pastry top instead of a second crust.
- Add diced potatoes or corn to the filling.
- Add a splash of white wine to the sauce before the stock.
- Swap fresh vegetables for 3 cups of a frozen mixed veggie blend and skip the first 8 minutes.
- Swap cooked rotisserie chicken for raw; add it with the peas and skip the pink-chicken step.
- Swap whole milk for half-and-half for a richer filling.

## Storage

Refrigerate within 2 hours and keep 3 to 4 days. Reheat slices at 350°F (175°C) for 15 to 20 minutes until 165°F (74°C). Freezes well up to 3 months.

## FAQ

**How do I keep the bottom of a chicken pot pie from getting soggy?**

Cool the filling before it goes in, and bake on a preheated sheet pan on the lower rack. A hot start sets the crust before it absorbs liquid.

**Can I make chicken pot pie ahead?**

Yes. Assemble it unbaked, cover and refrigerate up to a day. Add 5 to 10 minutes to the bake and check the center for 165°F (74°C).

**Can I use rotisserie chicken?**

Yes. Use about 3 cups shredded rotisserie chicken and add it with the peas, then simmer just 2 minutes.

**What temperature should chicken pot pie be?**

Bake at 400°F (200°C) until the crust is golden. The filling should bubble and reach at least 165°F (74°C).

**Why is my pot pie filling runny?**

The filling may need more simmering or more flour. Simmer until it thickly coats a spoon, and let the baked pie rest 15 minutes before slicing.

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Source: https://cookingscientist.com/recipes/chicken-pot-pie (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846