Chicken Pot Pie
Ingredients
- 4 tbsp. butter
- 1/2 c. finely diced onion
- 1/2 c. finely diced carrot
- 1/2 c. finely diced celery
- 3 c. shredded cooked chicken or turkey
- 1/4 c. flour
- 3 c. low-sodium chicken broth
plus more as needed
- Splash of white wine
optional
- 1/4 tsp. turmeric
- to tasteSalt and pepper
- Chopped fresh thyme to taste
- 1/4 c. half-and-half or cream
- 1 unbaked pie crust
- 1 egg
Directions
- 1
Preheat the oven to 375ºF.
- 2
In a large pot, melt the butter over medium-high heat, then add the onion, carrot, and celery. Cook, stirring occasionally, until the onion begins to turn translucent, about 3 minutes.
- 3
Stir in the chicken or turkey, then sprinkle the flour over top and stir it until it's all combined with the meat and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine, if using). Stir and let it cook and thicken. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
- 4
Add the half-and-half or cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
- 5
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
- 6
Mix together the egg with 2 tablespoons of water and brush it all over the surface of the crust. (You will have some egg wash left over.)
- 7
Place the pie on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbly, 25 to 30 minutes. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
- 8
Serve it up by the big ol' spoonful!
Chicken Pot Pie
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About this Recipe
There's nothing quite like a homemade Chicken Pot Pie to bring comfort and warmth to your table. This classic dish, with its rich, savory filling and golden crust, is the ultimate in hearty, soul-satisfying meals.
This recipe shines by focusing on fresh, foundational ingredients to build layers of flavor. From the aromatic blend of finely diced onion, carrot, and celery—the classic mirepoix—to the fragrant addition of fresh thyme, every component plays a crucial role. The inclusion of half-and-half or cream ensures a luscious, velvety texture in the filling, making each bite incredibly satisfying.
When you cut into this pot pie, you can expect a beautifully flaky, tender crust giving way to a creamy, robust filling. You'll find generous pieces of shredded chicken or turkey nestled among perfectly tender vegetables, all bound together in a rich, savory gravy. The subtle hint of turmeric adds a gentle color and warmth, while a splash of white wine, if you choose to include it, deepens the overall complexity of the sauce. It's a truly comforting experience, reminiscent of cherished family recipes.
Feel free to customize this pot pie to your liking. For a different twist, you can easily swap the shredded chicken for an equal amount of cooked turkey, making it a wonderful way to use up holiday leftovers. If you don't have fresh thyme, a pinch of dried thyme will work, though the fresh herb offers a brighter flavor. While the white wine is optional, it does add a lovely depth; if omitting, simply increase the chicken broth slightly. For an even richer filling, you can use heavy cream instead of half-and-half.
This Chicken Pot Pie is perfect for a cozy family dinner or a comforting meal on a chilly evening. Serve it simply on its own, as it's a complete meal in itself.