Chicken Pot Pie
Buttery crust, creamy chicken and veg and golden top.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Cool the filling before topping with the second crust. Hot filling melts the butter in the dough before the oven can - that's how you get a sad, soggy bottom.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighscut into 1-inch chunks
- 1 packagepie crust (store-bought double crust)thawed if frozen
- 4 tbspunsalted butter
- 1 mediumyellow oniondiced
- 2carrotsdiced small
- 2 stalkscelerydiced small
- 2garlic clovesminced
- ¼ cupall-purpose flour
- 1½ cupschicken broth
- ¾ cupwhole milk
- ¼ cupheavy cream
- 1 cupfrozen peas
- 1 tbspfresh thymeleaves stripped
- 1large egg (for wash)beaten with 1 tbsp water
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 1029calories
- 46gprotein
- 83gcarbs
- 57gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 400°F.
- Cut chicken into 1-inch chunks. Dice onion, carrot, celery. Mince garlic. Strip thyme.
- Beat egg with 1 tbsp water for the egg wash.
- Roll one pie crust into the dish, leaving overhang. Keep the second cold until topping time.
Sauté veg and chicken
Melt butter in the skillet over medium. Add onion, carrot, celery - cook 6 min until softened. Add chicken and garlic and thyme and salt and pepper. Cook 5 min, stirring, until chicken is mostly cooked through.
11 min · hands onBuild sauce
Sprinkle flour over everything, stir 60 sec to coat. Pour in broth, then milk and cream, whisking smooth. Bring to a simmer; cook 4-5 min until thickened to a gravy.
6 min · hands onFold and cool
Off heat, stir in frozen peas and remaining salt. Let cool 5 min - filling needs to settle so the bottom crust doesn't go soggy.
5 min · hands offAssemble
Pour filling into the crust-lined pie dish. Drape the second crust on top, trim, crimp edges. Cut 4 vents in the top. Brush with egg wash.
5 min · hands onBake
Bake at 400°F for 35-40 min until crust is deep golden and filling bubbles through the vents. If edges brown too fast, tent with foil.
38 min · hands offRest
Let rest 10 min so filling sets enough to slice.
10 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Skip the chicken sear; shred 3 cups rotisserie meat into the sauce at the end. Saves about 15 minutes.
Use 3 cups shredded cooked turkey same way as rotisserie. Saves about 15 minutes.
Toss greens and vinaigrette while pie bakes. Adds about 5 minutes.
Bob's Red Mill crust works well here.
What keeps
Freezes excellently before or after baking. To freeze raw: assemble fully, wrap, freeze up to 2 months; bake from frozen at 375°F for 60-70 min.
Baked leftovers reheat at 350°F covered loosely with foil.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
