Hey y’all! Few things say comfort food like a homemade Chicken Pot Pie, with its savory filling, tender chunks of Chicken, colorful veggies, and golden, flaky crust. Whether it’s a cozy weeknight dinner, holiday meal, or potluck favorite, this classic recipe is sure to warm your heart and satisfy any appetite. Ready to fill your home with delicious aromas? Let’s get cooking!

Why You’ll Love This Chicken Pot Pie

Creamy, rich filling with hearty chicken and fresh vegetables.
Buttery, golden crust that’s crisp on top and tender underneath.
Perfect for using up leftover chicken or turkey.
A one-dish meal that’s family and freezer-friendly.
Easy to customize with your favorite veggies or seasonings.

Ingredients

2 cups cooked chicken breast, shredded or cubed
1 cup diced carrots
1 cup frozen peas
1/2 cup diced celery
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk
2 prepared 9-inch pie crusts (store-bought or homemade)
1 egg, beaten (for egg wash)

Directions

Step 1: Preheat & Prepare

Preheat your oven to 425°F (220°C).
Set the bottom pie crust into a 9-inch pie pan, trim excess dough, and set aside.

Step 2: Cook the Filling

In a large skillet over medium heat, melt the butter. Add carrots, celery, and cook for 3-4 minutes until slightly softened.
Stir in flour, salt, pepper, thyme, and garlic powder, cooking for about 2 minutes to form a roux.
Slowly whisk in chicken broth and milk. Bring to a simmer, stirring frequently, until thickened (about 5 minutes).
Stir in chicken and peas. Remove from heat.

Step 3: Assemble & Bake

Pour hot filling into the prepared pie crust.
Cover with top crust, pinch edges to seal, and cut 4-5 small slits in the center to vent steam.
Brush the top with beaten egg for a glossy finish.
Bake for 30-35 minutes until the crust is golden and filling is bubbling.
Let rest for 10-15 minutes before slicing and serving.

Notes

For an extra-flaky crust, chill your assembled pie for 15 minutes before baking.
Ensure the filling is thick before adding to the crust to avoid a soggy bottom.
Use rotisserie chicken as a quick shortcut!

Variations

Turkey Pot Pie: Swap chicken with leftover turkey, especially after holidays.
Vegetarian Version: Omit chicken and add mushrooms, potatoes, and extra veggies in place.
Mini Pot Pies: Use ramekins for individual servings and adjust baking time to 20-25 minutes.

Required Equipment

Large skillet or saucepan
9-inch pie plate
Mixing bowls
Whisk
Sharp knife
Basting brush (for egg wash)

Storage Instructions

Store leftover Chicken Pot Pie covered in the refrigerator for up to 4 days.
For freezing, wrap tightly (whole or individual slices) and freeze up to 2 months.
Reheat in a 350°F (175°C) oven until hot and bubbly (20-30 minutes, or longer from frozen).

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad, steamed green beans, or roasted root vegetables.
Round out the meal with warm apple crisp or a peach cobbler for dessert.
Pair with a glass of Chardonnay or refreshing iced tea.

Pro Tips

Chill your pie crust before rolling for maximum flakiness.
Don’t overfill the pie—leave about 1/2 inch at the top for bubbling.
Place the pie on a baking sheet to catch any drips and keep your oven clean.

Frequently Asked Questions

Can I use frozen vegetables?: Absolutely! A bag of mixed frozen veggies is a great time-saver and works perfectly in this recipe.
How do I make this recipe gluten-free?: Simply use gluten-free flour and gluten-free pie crusts; the rest of the ingredients require no adjustment.
Why is my bottom crust soggy?: To avoid a soggy crust, make sure your filling is thickened, and if desired, pre-bake the bottom crust for 5-7 minutes before filling.

Prep & Total Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Chicken Pot Pie

Why You’ll Love This Chicken Pot Pie

Ingredients