Description
This classic Chicken Pot Pie is the definition of cozy comfort food — flaky, buttery crust filled with tender chicken, vegetables, and a creamy, savory sauce. A timeless American favorite that warms the heart and the home with every bite.
Ingredients
1 lb boneless, skinless chicken breasts, cooked and diced
2 tbsp butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk or cream
1 cup frozen peas
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1 refrigerated or homemade pie crust (top and bottom)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Sprinkle in flour and cook for 1–2 minutes, stirring constantly to form a roux.
5. Gradually whisk in chicken broth and milk until smooth and thickened.
6. Stir in cooked chicken, peas, salt, pepper, and thyme. Remove from heat and let cool slightly.
7. Roll out the bottom pie crust and place in a 9-inch pie dish.
8. Pour the filling into the crust, then cover with the top crust. Crimp the edges and cut slits for steam to escape.
9. Bake for 35–40 minutes, until golden brown and bubbly.
10. Let rest for 10 minutes before slicing and serving.
Notes
Brush the top crust with egg wash for a glossy golden finish.
Make it ahead — assemble and refrigerate for up to 24 hours before baking.
Use rotisserie chicken for a quick shortcut.
Try puff pastry for an extra flaky, bakery-style version.
This dish freezes beautifully — perfect for make-ahead comfort meals.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 710mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg