A flaky, golden double-crust pot pie is the kind of comfort food that feels special the moment it comes out of the oven. This version combines tender shredded cooked chicken and diced cooked chicken ham with simple vegetables, all wrapped in a creamy sauce made from a quick butter-and-flour roux enriched with chicken broth and milk. The potatoes and carrots are lightly boiled first, so they finish baking inside the pie without turning mushy. Once assembled, the pie bakes hot and fast until the crust is browned and the filling bubbles gently beneath the vent slits. Let it rest before slicing so the creamy filling can settle and hold its shape on the plate.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 1 pie (6–8 servings)
Calories: 460 (per slice)
Ingredients
Filling:
- 1 cup peeled and diced potatoes
- ¾ cup sliced carrots
- ½ cup unsalted butter
- ⅔ cup diced onion
- 1¼ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ½ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- 2½ cups shredded cooked chicken
- 1 cup diced cooked chicken ham
- 1 cup frozen or fresh peas
Crust:
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Prepare the vegetables
Preheat your oven to 425°F (220°C) so it’s fully hot when the pie goes in. In a small saucepan, combine the diced potatoes and sliced carrots. Cover them with water and bring to a boil. Cook for 5–8 minutes, just until the pieces are tender when pierced but still holding their shape. Drain well and set aside. This quick boil gives you vegetables that stay distinct and hearty after baking in the creamy filling. - Start the creamy sauce base
Place a large skillet over medium heat and add the unsalted butter. Let it melt completely, then add the diced onion. Sauté for 2–3 minutes, stirring often, until the onion softens and becomes fragrant. You’re not trying to brown it heavily—just soften it so it blends smoothly into the sauce and spreads flavor through every bite. - Season the onion mixture
Stir in the salt, black pepper, dried thyme, and poultry seasoning. Mix thoroughly so the seasonings coat the onions evenly. This brief moment in the warm butter helps the dried herbs bloom, so their flavor carries through the entire filling. - Form the roux
Sprinkle the all-purpose flour evenly over the onion mixture. Stir continuously for about 1 minute, making sure the flour is fully absorbed by the butter and onions. This step cooks off the raw flour taste and creates the thickening base that will give the pot pie its creamy, spoon-coating texture. - Add liquids and thicken
Gradually whisk in the chicken broth, adding it slowly while stirring to keep the mixture smooth. Once the broth is incorporated, whisk in the milk. Keep stirring over medium heat until the sauce thickens slightly. The goal is a creamy mixture that looks like a rich gravy—thick enough to cling to the vegetables and chicken, but still loose enough to bubble gently in the oven. - Combine the filling
Add the drained potatoes and carrots to the skillet and simmer gently for 2–3 minutes, stirring so they’re fully coated. Then add the shredded cooked chicken, diced cooked chicken ham, and peas. Stir well until everything is evenly distributed and the filling looks consistent, creamy, and well mixed. Taste and adjust seasoning if needed, then remove the skillet from the heat so the filling doesn’t continue thickening too far before assembly. - Assemble the pie
Set a deep-dish pie plate on your work surface. Lay one pie crust into the dish and press it gently into the bottom and sides without stretching it too tightly. Pour the warm filling into the crust and spread it out evenly so each slice will have a balanced mix of chicken, chicken ham, and vegetables. Place the second crust over the top. Trim any excess dough if needed, then seal and crimp the edges with your fingers or a fork. Cut four small slits in the top crust to let steam escape during baking. - Apply the egg wash
In a small bowl, beat the egg with 1 tablespoon water. Brush the mixture over the top crust in a thin, even layer. This helps the crust turn glossy and deeply golden as it bakes. - Bake and cool
Place the pie on a baking sheet to catch any bubbling drips. Bake at 425°F (220°C) for 30 minutes, or until the crust is golden and the filling is visibly bubbling through the vents. Remove from the oven and let the pie rest for 10 minutes before slicing. This resting time helps the creamy filling set, making cleaner slices and a better texture on the plate.