Favorite Chicken Pot Pie

When I was a little girl, my mom used to buy those little frozen one-serving pot pies that came in a foil pie pan. You bake them on a cookie sheet in the oven, and when you cut into them with a fork, green peas and perfect little cubes of chicken, potato, and carrot spill out in a sea of gravy. My stepdad loved them, and so did I. Since then, in my quest to eliminate processed food from my diet as much as possible, I’ve learned to make chicken pot pie from scratch. It’s really quite simple, not to mention far more delicious than those frozen pies I adored as a child. There is nothing better than slicing through a layer of flaky pie crust and finding fresh chicken and tender vegetables beneath, all tucked into the tastiest gravy you can imagine.

I’ve been meaning to post this recipe for a long time now, because it’s become a perennial favorite in our house. L loves it, and gets very excited when I tell her we’re making “Chicka Pot Pie.” Three seasons of the year, it’s a near-staple on my dinner menu.

You may be surprised to hear it, but I do make chicken pot pie on weeknights, usually using my own pre-made crust (I just make it ahead of time, wrap it well in plastic wrap, and refrigerate or freeze it until I’m ready to use it), but sometimes using the boxed grocery store pie crust that comes rolled up in a box. You can certainly do either. I like my own homemade crust best as far as flavor is concerned (I use all butter in it), but storebought works just as well and is certainly easier.

Anyway, from stovetop to oven to table, if your crust is ready to go at the start, chicken pot pie takes about an hour, which is my cap for weeknight dinners.

If you make no other recipe from me this year, friends, this is the one to make.

*A note for the vegetarians: this recipe is delicious as a veggie pot pie. Just leave out the chicken, double the vegetables (or use a wider variety), and use vegetable stock for the gravy.

Chicken Pot Pie

pastry for a two-crust pie
1/2 pound skinless boneless chicken thighs (about 3 thighs)
1-2 cups chicken stock
1 small or 1/2 medium yellow onion, chopped
2 large carrots, peeled and sliced into coins
2 stalks celery, chopped
3 small Yukon Gold potatoes, scrubbed and diced
1 teaspoon kosher or fine grain sea salt, plus more to taste
1 teaspoon dried thyme
3 tablespoons cornstarch
1/2 cup milk
1/2 cup fresh or frozen peas
1 egg, beaten

Preheat the oven to 425°. Roll out half of the pie crust and press it into the bottom of a 10-inch pie plate. Make sure there are no air bubbles, and prick the dough around the sides and bottom with a fork. Place the pie plate in the refrigerator until you’re ready to use it.

Trim any remaining fat from the chicken thighs and place them in a medium saucepan with water to cover. Place over medium-high heat. Bring to a boil, then reduce to a simmer and allow to cook through, about 10 minutes. Remove from heat. Allow to cool a bit, and then chop into small pieces.

While the chicken is cooking, bring 1 cup of stock to a boil in a large saucepan, Dutch oven, or deep skillet. Add the onion, carrots, celery, potatoes, salt, and thyme. Reduce heat to a simmer. Cook, stirring occasionally, until the vegetables are tender.

If the stock has greatly reduced, add a little more, just to barely cover. Bring to a boil again.

In a small bowl, whisk together the cornstarch and milk, making a slurry. Add the slurry to the pot, and stir. As the mixture heats, it will thicken into a creamy gravy. Taste, and adjust seasoning.