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Chicken Pot Pie

Chicken pot pie, a favorite dish of Warren G. Harding, embodies the comforting and hearty foods that were staples of his Midwestern upbringing. This classic dish, with its savory chicken filling and golden, flaky crust, reflects Harding’s love for traditional American cuisine.
Preparing chicken pot pie at home allows you to connect with a piece of culinary history and enjoy a meal that was cherished by one of the nation’s most personable presidents.
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Prep Time 20 minutes
Cook Time 40 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or cream
  • 1 medium onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme chopped
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts or homemade, if preferred
  • 1 egg beaten (for egg wash)

Instructions
 

Preparing the Filling:

  1. In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
  2. Stir in the diced chicken and cook until it is no longer pink, about 7-10 minutes.
  3. Sprinkle the flour over the chicken and vegetables, stirring constantly to coat everything evenly. Cook for 2 minutes to remove the raw flour taste.

Making the Gravy:

  1. Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens into a smooth gravy, about 5-7 minutes.
  2. Add the peas and fresh thyme, and season with salt and pepper to taste. Remove the skillet from heat and let the filling cool slightly.

Assembling the Pie:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out one of the pie crusts and fit it into a 9-inch pie dish. Pour the chicken filling into the crust, spreading it evenly.
  3. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  4. Brush the top crust with the beaten egg to give it a golden finish.

Baking:

  1. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Serving:

  1. Allow the chicken pot pie to cool for a few minutes before serving. This dish is best enjoyed warm, with a side of green beans or a fresh salad.

Video

Notes

Crust Options:
  • Homemade vs. Store-Bought: While store-bought pie crusts are convenient, making your own from scratch can add a personal touch and extra flavor to the dish.
Vegetable Variations:
  • Customize the Filling: Feel free to add or substitute other vegetables, such as mushrooms, corn, or green beans, to suit your taste or use up what you have on hand.
Leftover Chicken:
  • Quick Prep Tip: If you have leftover roast chicken or rotisserie chicken, you can use it in place of cooking fresh chicken. Simply skip the step of cooking the chicken and add the shredded meat to the sautéed vegetables.