Heirloom Chicken Pot Pie

🕒 Prep: 20 min
🔥 Cook: 40 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Heirloom Chicken Pot Pie is a comforting classic that warms the soul. With tender chicken, hearty vegetables, and a creamy sauce enveloped in flaky crust, it’s the perfect dish for any family gathering or cozy night in.

Ingredients for Heirloom Chicken Pot Pie

The star of our dish is, of course, the chicken. Using a whole chicken provides depth of flavor that you just can’t get from pre-cooked options. Our medley of carrots, potatoes, and celery gives the pie its hearty, comforting texture. For that creamy, dreamy sauce, you'll need butter and flour to create a roux, which thickens the chicken stock and heavy cream. Seasoning with thyme and rosemary brings a fragrant, earthy warmth. And, of course, the refrigerated pie crusts make this recipe accessible without sacrificing that homemade feel.

Tips & Tricks

  • For a richer flavor, use homemade chicken stock.
  • Brush the top crust with a beaten egg for extra shine.
  • Letting the pie rest after baking helps the filling firm up, making it easier to slice.
  • If the edges of the crust brown too quickly, cover them with foil.

Serving Suggestions

Heirloom Chicken Pot Pie pairs beautifully with a simple, crisp green salad tossed in a light vinaigrette. For a more substantial meal, serve it alongside roasted Brussels sprouts or garlic mashed potatoes.

Frequently Asked Questions

Can I use a store-bought rotisserie chicken?
Absolutely! It’s a great time-saver. Just shred the meat and skip the initial boiling step.
Can I freeze the pot pie?
Yes, you can freeze it before baking. Just cover it tightly and bake it directly from the freezer, adding extra time as needed.

Heirloom Chicken Pot Pie Recipe Walkthrough

First, let’s get that chicken cooked. Place the chicken pieces in a large pot, cover them with salted water, and boil for about 40 minutes until they’re fully cooked. Once done, remove the chicken, let it cool a bit, then shred it into bite-sized pieces. We’ll come back to this in a moment.

Now, in the same pot (saving on dishes!), add your diced carrots, potatoes, and sliced celery. Simmer them for about 10 minutes until they’re just tender. You want them soft but not mushy, as they’ll continue cooking in the oven later.

While your veggies are simmering, grab a separate saucepan and melt that glorious butter over medium heat. Toss in your diced onions and cook them until they turn translucent and fragrant. Once that’s done, stir in the flour to make a roux, cooking for about 2 minutes.

Slowly whisk in the chicken stock, and then the heavy cream, stirring constantly until the mixture thickens up beautifully. Season it with salt, pepper, thyme, and rosemary. Combine the shredded chicken, cooked veggies, and peas into this sauce, mixing well to coat everything evenly.

Prepare your 9-inch pie dish by lining it with one of the pie crusts. Pour in the chicken mixture, then cover with the second crust. Crimp the edges to seal and cut a few slits on top to let the steam escape while baking.

Bake in your preheated oven at 425°F (220°C) for 35-40 minutes until the crust is golden brown and inviting. Let it cool slightly before serving to allow the filling to set.

Why You'll Love This Recipe

  • Rich, savory flavor with a nostalgic touch.
  • Uses simple, wholesome ingredients.
  • Perfectly flaky crust with a creamy, hearty filling.
  • Great for meal prep and leftovers.

Ingredients

1 whole chicken (about 3 lbs), cut into pieces
2 cups diced carrots
2 cups diced potatoes
1 cup frozen peas
1 cup diced onion
3 stalks celery, sliced
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 refrigerated pie crusts

Step-by-step Instructions

1. Preheat oven to 425°F (220°C).
2. In a large pot, boil chicken pieces in salted water for about 40 minutes or until cooked through. Remove chicken, cool, then shred meat.
3. In the same pot, add carrots, potatoes, and celery. Simmer until tender, about 10 minutes.
4. In a separate saucepan, melt butter over medium heat. Add onions and cook until translucent.
5. Stir in flour to create a roux and cook for 2 minutes.
6. Gradually whisk in chicken stock, then the heavy cream, stirring constantly until thickened.
7. Season with salt, pepper, thyme, and rosemary.
8. Combine the shredded chicken, cooked vegetables, and peas in the sauce.
9. Line a 9-inch pie dish with one pie crust and fill with chicken mixture.
10. Cover with the second pie crust, crimp edges, and cut slits in the top to allow steam to escape.
11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
12. Let cool slightly before serving.

Ratings and Comments

Thank you for your rating!