Old-Fashioned Chicken Pot Pie

Equipment

• Air fryer or conventional oven
• Oven-safe pie dish or baking pan
• Medium saucepan
• Whisk and wooden spoon
• Mixing bowl
• Pastry brush
• Knife for cutting steam vents

Ingredients

For the Creamy Chicken Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas and carrots
• 1/2 cup diced potatoes, cooked until just tender
• 1/3 cup finely chopped onion
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, optional

For the Crust

• 2 refrigerated pie crusts, thawed if frozen
• 1 egg
• 1 tablespoon water

Instructions

Step 1: Prepare the Chicken and Vegetables

1. If your chicken is not already cooked, cook it thoroughly before starting the filling. Shredded rotisserie chicken is a convenient option for saving time.
2. Dice the potatoes into small cubes and cook them until just tender. Drain and set aside. If using frozen peas and carrots, there is no need to thaw them first.
3. In a large bowl, combine the cooked chicken, peas and carrots, potatoes, and chopped onion. Set the mixture aside while you prepare the creamy sauce.

Step 2: Make the Creamy Gravy

1. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for about 1–2 minutes, creating a smooth paste. Avoid browning the mixture too much.
2. Gradually pour in the chicken broth while whisking to prevent lumps. Add the milk and continue stirring until the sauce thickens, approximately 3–5 minutes.
3. Season with salt, black pepper, garlic powder, thyme, and optional rosemary. Taste and adjust the seasoning as needed.
4. Add the chicken and vegetable mixture to the saucepan. Stir gently until everything is coated in the creamy gravy. Remove from the heat and allow the filling to cool slightly before assembling the pie.
5. Important: The filling should be thick and creamy rather than watery. A slightly thick filling helps keep the bottom crust from becoming soggy.

Step 3: Assemble the Pot Pie

1. Lightly grease your pie dish. Place one pie crust into the dish, gently pressing it against the bottom and sides.
2. Pour the prepared chicken filling into the crust and spread it evenly.
3. Place the second pie crust over the filling. Trim any excess dough, then pinch or crimp the edges together to seal the pie.
4. Beat the egg with one tablespoon of water to make an egg wash. Brush a thin layer over the top crust for a beautiful golden finish.
5. Cut three or four small slits into the top crust to allow steam to escape during cooking.

Method 1: Air Fryer Chicken Pot Pie

1. The air fryer is an excellent choice for a smaller pot pie with a crisp, golden top.
2. Preheat the air fryer to 320°F (160°C) for approximately 3–5 minutes, following your appliance’s instructions.
3. Place the assembled pot pie in a suitable oven-safe dish that fits inside the basket.
4. Cook for 25–35 minutes, checking the crust after about 20 minutes.
5. If the top browns too quickly, loosely cover it with a small piece of aluminum foil, secured so it cannot contact the heating element or fan. Follow your air fryer manufacturer’s guidance for foil use.
6. Check that the center of the filling is steaming hot and reaches at least 165°F (74°C).
7. If the crust needs additional browning, cook for another 2–5 minutes while monitoring closely.
8. Cooking times vary depending on the air fryer model, dish depth, and whether the filling is warm or cold. A deep or particularly large pie may need additional time.
9. For the best results, avoid overcrowding the air fryer and leave room for hot air to circulate.

Method 2: Oven-Baked Chicken Pot Pie

1. The conventional oven is ideal for a larger family-size pot pie and provides even cooking throughout the dish.
2. Preheat your oven to 400°F (200°C) .
3. Place the assembled pot pie on a baking sheet to catch any bubbling filling.
4. Bake for 35–45 minutes, or until the crust is golden brown and the filling bubbles through the steam vents.
5. If the edges brown before the center is hot, cover the edges with strips of aluminum foil.
6. Check that the center of the filling reaches at least 165°F (74°C).
7. Remove the pie from the oven and allow it to rest for 10–15 minutes before slicing.
8. Resting is important because it allows the creamy filling to settle, making the pie easier to serve without spilling.

Nutrition

Calories: 430 · Protein: 22 g · Fat: 22 g · Carbohydrates: 35 g · Saturated Fat: 10 g · Fiber: 3 g · Sugar: 4 g admin Content published under this byline is · Sodium: 650 mg