Chicken Pot Pie
Chicken Pot Pie Say it: CHIK-en pot py
Chicken pot pie is a comforting Canadian classic, especially popular in homes across the country during cold weather. Tender chunks of chicken and vegetables are simmered in a creamy sauce, then topped with flaky pastry and baked until golden. The dish is hearty, rich, and deeply satisfying, with the contrast of crisp crust and velvety filling making it a beloved family meal from Nova Scotia kitchens to Prairie tables.
Chicken Pot Pie
Chicken Pot Pie
Pronounced CHIK-en pot py
- Serves
- 6
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 400°F (200°C). In a large skillet or Dutch oven, melt the butter over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned but not fully cooked through, about 5 minutes. Remove chicken to a plate.
In the same pan, add onion, carrots, and celery. Cook until vegetables begin to soften, about 6 minutes. Add mushrooms and cook until they release their liquid and start to brown, another 5 minutes.
Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the chicken stock and milk. Add thyme and sage. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 4 minutes.
Return the chicken to the pan along with any juices. Stir in the frozen peas and parsley. Taste and adjust seasoning with salt and pepper. Remove from heat and let cool slightly.
Transfer the filling to a deep 9x13-inch (23x33 cm) baking dish or divide among six individual ovenproof dishes. Roll out the pastry slightly larger than the dish and place over the filling. Trim excess, crimp the edges, and cut a few slits in the top to vent steam.
Brush the pastry with egg wash. Bake on a rimmed baking sheet until the crust is deep golden brown and the filling is bubbling, 35-45 minutes for one large pie or 25-30 minutes for individual pies.
Let the pie rest for 10 minutes before serving so the filling can set.
Regional variants
Some Canadian home cooks add diced potatoes or corn to the filling, while others use a biscuit topping instead of pastry for a quicker weeknight version. Puff pastry makes a lighter, crispier top crust.
Cook's notes
- For extra flaky crust, chill the assembled pie in the refrigerator for 15 minutes before baking.
- You can make the filling a day ahead and refrigerate; top with pastry just before baking.
- Use leftover roast chicken instead of raw thighs; add it after the sauce has thickened and reduce baking time by 10 minutes.
Serve with
A simple green salad or steamed green beans to balance the richness.
Make ahead and storage
Filling can be made up to 2 days ahead and refrigerated. Assemble and bake just before serving. Baked pie reheats well in a 350°F (175°C) oven for 20 minutes.
