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Boston Market Chicken Pot Pie

Boston Market Chicken Pot Pie - recipe card
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A hearty, comforting pot pie featuring tender chicken breast, mixed vegetables, and a rich, creamy gravy, all encased in a flaky, golden pie crust. This homemade version delivers the iconic flavors of the classic restaurant dish with a from-scratch touch.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast (about 2 medium breasts)
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup onion, finely diced
  • 1/2 cup celery, finely diced
  • 1 cup carrots, peeled and diced (about 2 medium carrots)
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 sheet refrigerated pie crust (from a 14.1 oz package, or homemade for 9-inch pie)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C). Place one rack in the lower third of the oven and a second rack in the middle. This ensures even baking of the pie.
  2. Fill a medium saucepan with water and bring to a boil over high heat. Add the chicken breasts and reduce heat to medium-low, simmering gently for 12-15 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C). Remove the chicken with tongs and let it rest on a cutting board for 5 minutes, then dice into 1/2-inch pieces. Set aside.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat until it foams and then the foam subsides. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes, until the vegetables start to soften and the onion becomes translucent.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to make a roux. Cook until the mixture turns a light golden color and smells slightly nutty, being careful not to burn. This step removes the raw flour taste.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, still whisking. Bring the mixture to a simmer over medium heat, whisking often, and cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. You should see it bubble gently.
  6. Reduce the heat to low. Stir in the salt, pepper, and dried thyme. Add the diced chicken and the thawed peas. Stir to combine, then taste and adjust seasoning if needed.
  7. Remove the pot from the heat and let the filling cool slightly for about 5 minutes. This helps keep the bottom crust crisp.
  8. Roll out the pie crust on a lightly floured surface to a 12-inch round. Alternatively, if using a store-bought crust, you can unroll it directly.
  9. Pour the chicken filling into a 9-inch pie dish (or a deep 9-inch pie pan). Spread the filling evenly.
  10. Place the pie crust over the filling. Trim the excess dough to about 1 inch overhang, then fold it under and crimp the edges with your fingers or a fork to seal. Cut 4-5 small slits in the top crust to allow steam to escape.
  11. Brush the top crust with the beaten egg using a pastry brush, covering the entire surface. This will give the crust a shiny, golden finish. Avoid brushing the crimped edges too heavily, as they can brown too fast.
  12. Bake on the lower rack at 375°F (190°C) for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the crust begins to brown too quickly, loosely cover with a sheet of aluminum foil.
  13. Let the pot pie rest on a cooling rack for 10-15 minutes before serving. This allows the filling to set, making it easier to slice and serve without running.
  14. Scoop out generous portions with a large spoon, ensuring each serving includes plenty of filling and crust. Serve hot.

Notes

Storage: Refrigerate any leftovers in an airtight container for up to 3 days. Freezing: Fully baked pot pie can be wrapped tightly in plastic wrap and foil, then frozen for up to 3 months. To reheat: Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven for 20-25 minutes, or until heated through. For individual portions, microwave at 60% power for 2-3 minutes, checking halfway.

Nutrition

Keywords: chicken pot pie, Boston Market copycat, pot pie recipe, chicken pie, creamy chicken pot pie, comfort food, homemade pot pie, flaky crust, weeknight dinner, classic American

Find it online: https://copycatkitchenco.com/boston-market-chicken-pot-pie/