Chicken Pot Pie
This chicken pot pie is classic comfort food done right. With a rich, creamy filling packed with tender chicken and vegetables and topped with a golden, flaky crust, this recipe is hearty, cozy, and never watery. It’s perfect for family dinners, make-ahead meals, or chilly nights when you want something truly comforting.
Ingredients
- Filling
- 4 tablespoons butter
- 1 small onion finely chopped
- 2 carrots diced small
- 2 celery stalks diced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth low sodium
- 1 cup milk or heavy cream
- 2½ –3 cups cooked chicken diced or shredded
- 1 cup frozen peas
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme optional
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Crust
- 1 refrigerated or homemade pie crust
- 1 egg optional, for egg wash
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Stir in garlic, poultry seasoning, and thyme. Cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir well. Cook 1 minute.
- Slowly pour in chicken broth, stirring constantly until smooth.
- Add milk or cream and simmer 3–5 minutes until thick and creamy.
- Stir in chicken and peas. Season with salt and pepper.
- Pour filling into a pie plate or baking dish.
- Top with pie crust, crimp edges, and cut small slits to vent steam.
- Brush with egg wash if using.
- Bake uncovered for 30–35 minutes, until crust is golden and filling is bubbling.
- Let rest 10 minutes before serving.
Notes
- The filling should be thick before baking—this prevents a watery pie.
- Venting the crust is essential for a flaky top.
- Rotisserie chicken works great for quick prep.