Chicken Pot Pie
Chicken pot pie is a comforting classic that brings together a flaky crust and a creamy, savory filling. For the chicken, you have options: cook it alongside the vegetables, use rotisserie chicken, or brown it in a sauté pan with garlic and butter, finishing it in the oven.
For extra flavor, try marinating the chicken with lemon, garlic, pepper, and fresh thyme or sage before adding it to the pie. Here’s how to make this delicious dish.
Filling
| Ingredient | Quantity | Unit |
| Chicken breast or chicken breast tenderloins | 1 | Pound |
| Carrots | 1 | Cup |
| Celery | 1/2 | Cup |
| Yukon Gold potatoes, medium | 3 | – |
| Unsalted plant-based butter* | 1/3 | Cup |
| Yellow onion | 1/3 | Cup |
| Garlic | 1 | Teaspoon |
| All-purpose flour | 1/3 | Cup |
| Salt | 1/4 | Teaspoon |
| Black pepper | 1/2 | Teaspoon |
| Thyme | 1 | Teaspoon |
| Chicken stock or broth | 1 3/4 | Cups |
| Half-and-half | 2/3 | Cup |
Assembly
| Ingredient | Quantity | Unit |
| Prepared Pie Crust dough | 1 | Recipe |
| Egg | 1 | – |
| Oat milk | 1 | Tablespoon |
Instructions
- Preheat the oven to 375°F.
- Cook the chicken fully using your preferred method, then let it cool slightly before dicing or shredding it. If desired, season it simply with lemon juice, thyme, black pepper, and paprika while cooking.
- Melt the unsalted plant-based butter in a large saucepan over medium heat. Add the carrots, celery, Yukon Gold potatoes, and yellow onion and cook for about 5 minutes, stirring occasionally.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the all-purpose flour and cook for 1–2 minutes, stirring constantly.
- Gradually stir in the chicken stock and half-and-half. Cook for about 5 minutes, stirring often, until the filling is thick and creamy.
- Season with the salt, black pepper, and thyme, then stir in the prepared chicken. Remove from the heat.
- Fit one crust into a standard 9-inch pie dish, then spoon in the filling and spread it evenly.
- Place the second crust over the filling. Trim and seal the edges, crimp as desired, and cut several vents in the top.
- Whisk the egg with 1 Tablespoon oat milk and brush a thin layer over the top crust.
- Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling through the vents.
- Let the pie cool for 10–15 minutes before slicing.
Notes & Tweaks
*I use unsalted plant-based butter when developing this recipe. Unsalted dairy butter can be used instead if preferred, unless otherwise noted.
The chicken was tested fully cooked before assembly. The simple lemon, thyme, black pepper, and paprika seasoning is optional; exact seasoning quantities are intentionally not prescribed here.
