Name: Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1/4 cup all-purpose flour; 2 cups cooked and shredded chicken breast; 1 3/4 cups low-sodium chicken broth; 1/2 cup whole milk; 1/2 cup frozen peas; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 sheet refrigerated pie crust (or homemade); 1 egg, beaten (for egg wash)

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Get ready for pure comfort in every forkful! This easy homemade Chicken Pot Pie wraps up savory chicken, tender vegetables, and a rich, creamy sauce beneath a golden, flaky crust. Whether you crave something nostalgic or want a family dinner that turns ordinary evenings into warm memories, Chicken Pot Pie is the answer. With just a handful of everyday ingredients and straightforward steps, you’ll be amazed at how quickly you can bring this beloved classic to your own table.

Ingredients You’ll Need

All the ingredients for Chicken Pot Pie are simple, but each one adds something special—color, flavor, richness, or texture. When blended together, they create that signature taste and luscious, comforting filling you know and love.

Butter: Adds rich flavor and helps soften the veggies while kickstarting that classic roux.
Olive oil: Ensures a golden sauté and keeps the butter from burning.
Yellow onion: Brings deep flavor and a sweet base to the filling.
Garlic: A pop of aroma that makes everything taste a notch more inviting.
Carrots: For color, gentle sweetness, and a soft bite.
Celery: Adds crunch and a fresh undertone.
All-purpose flour: Thickens the sauce for that creamy Chicken Pot Pie texture.
Cooked and shredded chicken breast: The heart of the filling—tender and protein-packed.
Low-sodium chicken broth: Builds up savory depth in the sauce without extra saltiness.
Whole milk: Makes the filling smooth, creamy, and satisfying.
Frozen peas: A burst of color and a hint of sweetness, straight from the freezer.
Dried thyme: That unmistakable herbal note that brings the classic up a notch.
Salt: Just enough to make all the flavors pop.
Black pepper: For mild heat and balance.
Refrigerated pie crust (or homemade): Buttery, flaky, and the crowning glory of every Chicken Pot Pie.
Egg (for egg wash): Brushed on top, it creates a shiny, golden crust your fork can’t resist.

How to Make Chicken Pot Pie

Step 1: Sauté the Aromatics and Vegetables

Start by preheating your oven to 400°F (200°C) so everything’s ready for that grand finish. In a large skillet over medium heat, melt the butter with olive oil. As soon as it’s hot and shimmering, add your diced onion, minced garlic, carrots, and celery. Let them cook, stirring occasionally, for about 5 to 7 minutes. You’re looking for the vegetables to soften up and the onions to go slightly translucent—this builds the base flavor for your Chicken Pot Pie.

Step 2: Make the Roux

When your aromatic veggies are just right, sprinkle in the flour. Stir well, letting it absorb all the butter and oil and coat the veggies. After about a minute, the flour will look slightly golden—that’s your roux, the secret to a creamy, never-runny filling.

Step 3: Add the Liquid and Thicken

With the roux ready, it’s time for the sauce! Gradually whisk in the chicken broth and whole milk. Go slow at first to keep lumps at bay, then increase the pace as it all comes together into a smooth, glossy mixture. Keep stirring for 3 to 5 minutes until the filling thickens into a sauce that hugs the spoon—creamy but never soupy.

Step 4: Add Chicken, Peas, and Seasonings

Turn off the heat, then fold in your shredded cooked chicken, frozen peas, dried thyme, salt, and black pepper. Give it all a good stir, making sure every bite will be loaded with veggies and chicken. Taste and adjust the seasoning if needed, because this is your moment to make the filling sing.

Step 5: Assemble the Pie

Spoon that cozy filling into a 9-inch pie dish, spreading it into an even layer. Unroll your pie crust (homemade or store-bought works great), and gently lay it over the filling. Trim the excess, then crimp the edges to seal in all the goodness. Using a knife, cut a few small slits in the top—these are your steam vents, the secret to a flaky crust.

Step 6: Brush and Bake

For that irresistible golden finish, lightly brush the crust with a beaten egg. Slide the pie into the preheated oven. Bake for 30 to 35 minutes until the crust is gloriously golden and the filling bubbles up at the edges. Let the pie rest for 10 minutes after baking so every slice holds together perfectly.

How to Serve Chicken Pot Pie

Garnishes

A classic Chicken Pot Pie shines with just a sprinkle of fresh parsley or thyme over the top for a flash of green and a burst of herbal aroma. If you want a bit of texture, try a dusting of cracked black pepper or even a hint of flaky sea salt after baking.

Side Dishes

This pie is a meal on its own, but it does pair wonderfully with light, fresh sides. A crisp green salad with a sharp vinaigrette brings welcome contrast, while classic mashed potatoes or buttered green beans are favorite choices for a heartier feast. Don’t forget warm, crusty bread for soaking up any leftover sauce!

Creative Ways to Present

Transform your Chicken Pot Pie into something extra special by baking individual servings in ramekins or mini cast iron skillets. For parties, cut the baked pie into small appetizer squares, or try topping with biscuit dough instead of traditional pastry for a fun twist. However you present it, the comforting flavors always steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie will keep beautifully in the refrigerator for up to 3 days. Simply cover the cooled pie tightly with foil or transfer slices to an airtight container—it’s ideal for prepping ahead or next-day lunches.

Freezing

For even more convenience, assemble the unbaked Chicken Pot Pie, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. When you’re ready, bake straight from the freezer (adding 10 to 15 minutes to the baking time) or thaw overnight in the refrigerator before baking as usual.

Reheating

Reheat leftover pie in a 350°F (175°C) oven, loosely covered with foil, until heated through and the crust regains its crispness—about 15 to 20 minutes. You can microwave individual slices as well, but the oven brings back that signature flaky topping.

FAQs

Can I use rotisserie chicken for Chicken Pot Pie?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred the meat and use it in place of the cooked chicken breast for ultimate ease.

Can I make Chicken Pot Pie with puff pastry instead of pie crust?

Definitely! Puff pastry creates an extra flaky, buttery top. Just lay thawed puff pastry over your filling, trim, and crimp before baking—the result is deliciously airy and golden.

How do I prevent a soggy bottom crust?

This recipe only uses a top crust, so you avoid a soggy bottom altogether. If you prefer a double-crust pie, pre-bake the bottom crust slightly before filling, and be sure to allow steam to escape by cutting slits in the top.

Can I add other vegetables to my Chicken Pot Pie?

Yes! Feel free to swap or add veggies like corn, green beans, or mushrooms. Frozen mixed veggies are an easy option and add great color and texture to the pie.

Is it possible to make Chicken Pot Pie ahead of time?

Chicken Pot Pie is very make-ahead friendly. Prepare and assemble the unbaked pie, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze before baking for longer storage.

Final Thoughts

If you’re searching for that ultimate comfort meal, you can’t go wrong with Chicken Pot Pie. It’s simple, soul-satisfying, and always a crowd-pleaser. Gather your ingredients, invite someone you love to the kitchen, and savor every spoonful of this timeless classic—there’s simply nothing like homemade!

Chicken Pot Pie Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A classic comfort food dish, Chicken Pot Pie is a hearty and satisfying meal perfect for cozy family dinners. This recipe features a creamy chicken and vegetable filling topped with a flaky pie crust.

Ingredients

Scale

Filling:

2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
2 cups cooked and shredded chicken breast
1 3/4 cups low-sodium chicken broth
1/2 cup whole milk
1/2 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Crust:

1 sheet refrigerated pie crust (or homemade)
1 egg, beaten (for egg wash)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Sauté vegetables: In a large skillet, melt butter with olive oil. Add onion, garlic, carrots, and celery; cook until softened.
Add flour: Stir in flour and cook to form a roux.
Make the filling: Gradually add chicken broth and milk, whisking until thickened. Stir in chicken, peas, thyme, salt, and pepper.
Assemble: Pour filling into a pie dish. Top with pie crust, trimming and crimping edges. Cut slits, brush with egg wash.
Bake: Bake for 30-35 minutes until golden brown. Let rest before serving.