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Martha Stewart Chicken Pot Pie Recipe

Martha Stewart Chicken Pot Pie Recipe

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There is nothing more comforting than a warm chicken pot pie. It feels like home. The Martha Stewart Chicken Pot Pie Recipe is rich, creamy, and full of flavor. It is perfect for family dinners.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken breast shredded
  • 1 cup carrots diced
  • 1 cup frozen peas
  • 1 cup potatoes peeled and diced small
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley chopped
  • 2 pie crusts top and bottom
  • 1 egg beaten (for brushing)

Instructions
 

Cook the Vegetables

  • Place carrots and potatoes in a small pot. Cover with water. Boil for about 8 minutes until slightly tender. Drain and set aside. Do not overcook them. They will cook more inside the pie.

Make the Creamy Sauce

  • In a large skillet, melt butter over medium heat. Add flour slowly. Stir well for two minutes. This removes the raw taste. Slowly pour in warm chicken broth. Whisk gently until smooth and thick.

Add Milk and Seasoning

  • Pour in the milk while stirring. Add salt, pepper, and thyme. Cook for five minutes. The sauce should be thick and creamy. Stir often so it does not stick.

Mix the Filling

  • Add cooked chicken, carrots, potatoes, peas, and parsley. Stir gently until everything is coated. Turn off the heat. Let the filling cool slightly before adding to the crust.

Prepare the Pie Crust

  • Preheat your oven to 400°F (200°C). Place one pie crust into your pie dish. Press it gently into the sides. Trim extra dough around the edges if needed.

Fill the Pie

  • Pour the creamy chicken mixture into the crust. Spread it evenly. Do not overfill. Leave a little space at the top.

Add the Top Crust

  • Place the second crust over the filling. Pinch the edges together to seal. Cut small slits on top. This allows steam to escape while baking.

Brush and Bake

  • Brush the top crust with beaten egg. This makes it golden. Bake for 30 to 35 minutes. The crust should be golden brown. Let it rest for 10 minutes before slicing.

Notes

  • Use rotisserie chicken for faster prep.
  • Add corn for extra sweetness.
  • Try puff pastry instead of regular pie crust.
  • Add a pinch of garlic powder for more flavor.
  • Use fresh thyme instead of dried if available.
  • Let the pie rest before serving.
Keyword Martha Stewart Chicken Pot Pie Recipe