Pot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This chicken pot pie has a delicious creamy sauce with a little cheddar cheese. The veggies, chicken, and leeks make a delightful combination of flavors.
On the Ingredients
- Onions, celery, and carrots sautéed in butter or olive oil are often used together as a flavor base in recipes. In France, this combination is called mirepoix and is usually prepared with each component cut to the same size: two parts onion, one part celery, and one part carrots. This base imparts a subtle but undeniably delicious flavor to many dishes.
Recipe Notes and Substitutions
This recipe uses our simple pie crust, but you can also put the filling in an oven dish and cover it with puff pastry.
Creamy Chicken Pot Pie
6-8
servings20
minutes1
hour30
minutes1
hour50
minutesPot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This chicken pot pie has a delicious creamy sauce with a little cheddar cheese. The veggies, chicken, and leeks make a delightful combination of flavors.
Ingredients
1 tbsp olive oil
1 medium onion (chopped)
2 stalks of celery (chopped)
2 cloves of garlic (minced)
6 boneless, skinless chicken thighs or three breasts (cut into bite-sized pieces)
2 large carrots (chopped)
1 medium red potato (chopped)
1 leek (chopped)
1 cup chopped green beans
1 tsp dried thyme
1 tsp dried sage
salt and pepper to taste
4 tbsp butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup grated cheddar
1/4 tsp nutmeg
Directions
- Make your pie doughs and place them in the refrigerator while you make the filling.
- Heat a large frying pan or skillet over a medium flame. Add the olive oil, onions, celery, and garlic, then sauté until the onions begin to turn translucent.
- Add the chicken and sauté until the meat is no longer pink. Add the carrots, potato, thyme, and sage—season with salt and pepper to taste. Continue to sauté until you can pierce the carrot and potato with a fork.
- Remove from the heat and add the leek and green beans. Transfer from the pan to a mixing bowl.
- In a small saucepan, melt the butter over medium-low heat. Add the flour and stir to incorporate. Cook the flour until it starts to brown, stirring continuously. Add the milk a little at a time, stirring out the lumps as you go until the milk is fully incorporated.
- Add the cheddar, season with salt and pepper, and bring to a simmer. Cook until you have a thick cream sauce, remove from the heat, and stir in the nutmeg.
- Pour the cream sauce over the veggie and meat mixture and mix together. Allow the filling to cool to touch.
- Preheat the oven to 350° F.
- Roll out one of the pie doughs to 1/8-inch thickness and carefully transfer it to a 10” skillet or similarly sized pan. Fill the shell with the filling.
- Roll out the second dough and move it to the top of the pie. Trim the excess dough to have an inch extra to roll up and crimp. Cut a few vents in the top crust.
- Bake for 45-50 minutes until the top of the pie is golden brown. Let it rest for 15 minutes before serving.
