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Cozy Classic Chicken Pot Pie Perfect for Chilly Nights

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A rich, buttery, and savory chicken pot pie with a flaky crust, perfect for chilly nights. This comforting dish features a silky béchamel-style gravy with chicken, vegetables, and a touch of Dijon mustard and white wine for depth.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup dry white wine (optional)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 package (14 ounces) refrigerated pie crusts
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the lower third of the oven. Let pie crusts sit at room temperature for about 10 minutes.
  2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until softened and onion is translucent.
  3. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to make a roux.
  5. Slowly pour in the chicken broth while whisking or stirring vigorously. Continue stirring until smooth and thickened, about 2-3 minutes. Add the milk, Dijon mustard, and white wine (if using). Stir until combined and bubbling gently.
  6. Reduce heat to low and let the sauce simmer for 3-4 minutes, until thick enough to coat the back of a spoon.
  7. Stir in the cooked chicken, frozen peas, and dried thyme. Season with salt and pepper to taste. Remove from heat and stir in fresh parsley. Set aside to cool slightly.
  8. Roll out one pie crust and fit it into a 9-inch pie dish. Press gently into the bottom and up the sides. Trim excess overhang, leaving about a ½-inch edge.
  9. Pour the filling into the crust and spread into an even layer.
  10. Roll out the second pie crust and place it on top. Crimp the edges to seal. Cut 4-5 small slits in the top crust for steam vents.
  11. Brush the top crust with the beaten egg wash. Sprinkle with flaky sea salt if desired.
  12. Place the pie dish on a baking sheet and bake for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling. If edges brown too fast, cover loosely with foil.
  13. Let the pot pie cool on a wire rack for at least 15 minutes before serving.

Notes

For a gluten-free version, use a gluten-free flour blend in the filling and a gluten-free pie crust. If you don’t have white wine, use an extra ¼ cup of broth. Let the filling cool slightly before adding to the crust to prevent a soggy bottom. Bake on the lower rack for a crispier bottom crust.

Nutrition

Keywords: chicken pot pie, comfort food, classic chicken pot pie, cozy dinner, winter recipe, pot pie with pie crust

Find it online: https://lolaspoon.com/cozy-classic-chicken-pot-pie-perfect-for-chilly-nights/