This Classic Chicken Pot Pie is the ultimate comfort food—rich, creamy, and packed with tender chicken, colorful vegetables, and a buttery, flaky crust. Whether you’re feeding a family or preparing a cozy meal for guests, this dish delivers warmth and satisfaction in every bite. The filling is made from scratch with a savory blend of chicken, carrots, peas, and herbs in a velvety sauce, all tucked into a golden pie crust. It’s a timeless recipe that’s both nostalgic and nourishing.
Ingredients
For the Filling:
- 4 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breast, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- ½ cup yellow onion, chopped
- 1¼ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- ½ cup heavy cream
- 1 cup chicken broth
- ½ cup frozen peas
- 2 tablespoons fresh parsley, chopped
For the Crust:
- 2 unbaked pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Filling
- In a large skillet over medium heat, melt the butter.
- Add the diced chicken, carrots, celery, onion, salt, garlic powder, thyme, and pepper.
- Cook for 8–10 minutes, stirring often, until the chicken is cooked through and the vegetables are tender.
- Sprinkle the flour over the mixture and stir well until no dry flour remains.
- Slowly stir in the cream, followed by the chicken broth. Cook for 3–4 minutes, stirring frequently, until the mixture thickens into a creamy sauce.
- Remove from heat and stir in the peas and parsley. Let the filling cool for 15–30 minutes before assembling the pie.
2. Assemble the Pot Pie
- Preheat your oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate.
- Spoon the cooled filling into the crust, spreading it evenly.
- Top with the second pie crust. Seal the edges by pinching or crimping them together.
- Cut 3–4 slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
3. Bake
- Place the pie on a baking sheet to catch any drips.
- Bake on the bottom rack of the oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges brown too quickly, cover them with foil or a pie shield.
4. Cool and Serve
- Let the pot pie rest for 15–20 minutes before slicing. This allows the filling to set and makes serving easier.
- Serve warm with a side salad or roasted vegetables for a complete meal.
Tips & Variations
- Make Ahead: Prepare the filling a day in advance and refrigerate. Assemble and bake the next day.
- Vegetarian Option: Replace chicken with mushrooms, potatoes, and extra peas or corn.
- Crust Alternatives: Use puff pastry for a flakier top or biscuit dough for a rustic twist.
- Freezer Friendly: Assemble the pie and freeze unbaked. Bake from frozen at 375°F for 60–70 minutes, covering the crust if it browns too quickly.
This pot pie is a cozy classic that brings people together around the table. Want to try a turkey version for the holidays or a mini pot pie variation for parties? I’ve got ideas for that too!
📖 Recipe adapted from The Wholesome Dish.