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Chicken Pot Pie

This classic chicken pot pie features tender chunks of chicken, a medley of vegetables, and a rich, creamy sauce, all tucked inside a flaky, golden-brown pie crust. It’s the perfect cozy, one-dish meal for weeknights or special occasions.
Print Recipe
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Whisk
  • 9-inch pie dish
  • Rolling pin (if using homemade crust)
  • Pastry brush
  • Oven mitts
  • Knife and cutting board

Ingredients

  • For the Filling:
  • 2 tbsp 28g unsalted butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • ⅓ cup 40g all-purpose flour
  • 1½ cups 360ml chicken broth
  • ¾ cup 180ml milk or half-and-half
  • 2½ cups 350g cooked, shredded or cubed chicken
  • 1 cup 150g frozen peas
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme or fresh if available
  • Optional: ¼ tsp poultry seasoning or chopped fresh parsley
  • For the Crust:
  • 1 package 14 oz refrigerated pie crust (2 crusts), or homemade pie crust
  • 1 egg beaten (for egg wash)

Instructions

  • Preheat Oven:
  • Preheat to 400°F (200°C).
  • Cook the Vegetables:
  • In a large skillet, melt butter over medium heat.
  • Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until slightly softened.
  • Make the Sauce:
  • Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
  • Gradually whisk in chicken broth and milk until smooth and thickened (about 3–5 minutes).
  • Add the Chicken and Peas:
  • Stir in the chicken, peas, salt, pepper, thyme, and optional seasonings.
  • Remove from heat and let cool slightly while you prep the crust.
  • Assemble the Pie:
  • Place one crust into the bottom of a 9-inch pie dish.
  • Pour the filling evenly into the crust.
  • Cover with the second crust. Trim excess dough and crimp edges to seal.
  • Cut 3–4 small slits in the top to vent. Brush with beaten egg for a golden finish.
  • Bake:
  • Bake for 35–40 minutes, or until crust is golden brown and filling is bubbling.
  • If the edges brown too quickly, cover with foil strips during the last 10–15 minutes.
  • Cool & Serve:
  • Let rest for 10–15 minutes before slicing and serving.
Servings: 8 people