Chicken Pot Pie
Chicken Pot Pie is a classic American comfort dish, often prepared as a second-life recipe for leftover chicken from soups or roasts. Known for its flaky crust and creamy, savory filling, this pie transforms familiar ingredients into a warm and nourishing meal. Its roots trace back to early European meat pies, but it evolved into a distinctly American staple served in homes, diners, and holiday gatherings. The combination of tender chicken, vegetables, and a rich sauce makes it a deeply satisfying dish that brings comfort during cold weather or whenever a hearty meal is needed. This pie is also a practical galley-friendly way to minimize waste while delivering a wholesome dish for the crew.
Recipes are shared as flexible guidelines to inspire and give you ideas. We are always available to advise on substitutions when ingredients aren’t available onboard.
Ingredients
For the filling
For the pie crust
Instructions
For the pie crust
- Combine the flour and salt in a bowl and mix the chilled butter into the flour until it resembles coarse crumbs
- Add cold water gradually, mixing until the dough comes together without overworking it
- Form the dough into two disks, wrap, and refrigerate for at least 1 hour
- Preheat the oven to 22C
- Combine the flour and salt in a bowl and mix the chilled butter into the flour until it resembles coarse crumbs
For the filling
- Melt butter in a pan over medium heat and sauté the carrots, celery, and peas. Cook until the vegetables are tender, about 8-10 minutes.
- Stir in the flour, salt, black pepper, and thyme, cooking briefly to form a roux
- Gradually whisk in the chicken stock and milk, stirring until thickened
- Add the shredded chicken and mix until evenly combined, then remove from heat
Assemble the pie
- Roll out one disk and line a 22–24 cm pie dish
- Prepare the filling as written below and pour it into the lined dish
- Roll out the second disk and cover the filling, sealing the edges and cutting slits for steam release
- Place the pie on a tray and bake for 30–35 minutes until the crust is golden brown
- Let the pie cool slightly before slicing and serving
- Roll out one disk and line a 22–24 cm pie dish
Note
Tips
- You may replace the homemade crust with puff pastry if time is limited
- Leftover cooked vegetables from soup can be added to the filling
- The filling can be prepared one day in advance and kept refrigerated
- For a richer flavor, add a small amount of cream to the sauce
- The pie reheats well in the oven and tastes even better the next day