Oprah’s Classic Chicken Pot Pie
A comforting classic with a flaky crust, creamy filling, and hearty mix of chicken and vegetables. Perfect for a cozy meal.
Equipment
- Large skillet or saucepan
- Mixing bowls
- Whisk
- Wooden spoon
- Rolling Pin
- 9-inch pie dish or deep baking dish
- Pastry Brush
Ingredients
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup whole milk or heavy cream
- Salt and black pepper to taste
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 2 cups chicken breast cooked shredded
- 1 cup peas frozen
For the Crust:
- 1 package pie crust refrigerated, top and bottom crust or homemade pie crust
- 1 egg beaten (for egg wash)
Instructions
Prepare the Filling:
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.2 tablespoons unsalted butter, 1 medium onion, 2 medium carrots, 2 celery stalks
- Add the minced garlic and cook for 1 more minute until fragrant.2 cloves garlic
- Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes until the flour is fully incorporated and slightly golden.1/4 cup all-purpose flour
Make the Sauce:
- Gradually whisk in the chicken broth and milk or cream. Continue stirring until the mixture thickens, about 5-7 minutes.1 1/2 cups chicken broth, 1 cup whole milk
- Season with salt, pepper, thyme, and rosemary. Adjust seasoning as desired.Salt and black pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary
- Add the shredded chicken and peas, stirring to combine. Remove from heat and let the filling cool slightly.2 cups chicken breast, 1 cup peas
Assemble the Pie:
- Preheat the oven to 400°F (200°C).
- Roll out the bottom crust and fit it into a 9-inch pie dish, allowing some overhang.1 package pie crust
- Spoon the filling evenly into the pie crust.
- Roll out the top crust and place it over the filling. Trim any excess crust, then pinch the edges to seal.
- Brush the top crust with the beaten egg for a golden finish, and cut a few small slits for steam to escape.1 egg
Bake the Pie:
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for 5-10 minutes before serving.
Notes
Make-Ahead Option: Prepare the filling in advance and refrigerate for up to 2 days, or freeze the entire assembled pot pie (unbaked) for up to 1 month.
Vegetable Additions: Feel free to add other vegetables, such as diced potatoes, mushrooms, or green beans, for extra flavor and texture.
Crust Tip: For an extra flaky crust, chill the assembled pie in the fridge for 15-20 minutes before baking.
Vegetable Additions: Feel free to add other vegetables, such as diced potatoes, mushrooms, or green beans, for extra flavor and texture.
Crust Tip: For an extra flaky crust, chill the assembled pie in the fridge for 15-20 minutes before baking.
Nutrition
Calories: 528kcalCarbohydrates: 50gProtein: 21gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 78mgSodium: 636mgPotassium: 522mgFiber: 4gSugar: 6gVitamin A: 3852IUVitamin C: 14mgCalcium: 98mgIron: 3mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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