Chicken pot pie—comfort food at its finest! It’s creamy, flavorful, and perfect for a cozy meal. Whether you’re using store-bought pie crusts or making your own, this recipe is simple and absolutely delicious. Here’s a classic chicken pot pie recipe that will have everyone coming back for seconds!
Classic Chicken Pot Pie
Ingredients:
For the filling:
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2 tbsp unsalted butter
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1 medium onion, chopped
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2 cloves garlic, minced
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1 cup carrots, diced
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1 cup frozen peas
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1 cup celery, chopped
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2 cups cooked chicken, diced (rotisserie chicken works great)
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1/2 cup all-purpose flour
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2 cups chicken broth
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1 cup milk (or heavy cream for a richer filling)
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Salt and pepper to taste
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1 tsp dried thyme (or fresh if you have it)
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1 tsp dried parsley (optional)
For the crust:
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2 pie crusts (store-bought or homemade—9-inch)
(If you prefer a top crust only, you can just use one pie crust.)
Instructions:
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Prepare the filling:
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In a large skillet, melt the butter over medium heat.
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Add the onion, garlic, carrots, and celery, and sauté for about 5–7 minutes, until the vegetables are softened.
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Stir in the flour and cook for another 1–2 minutes, allowing the flour to soak up the butter and form a thick paste (this will help thicken your sauce).
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Gradually whisk in the chicken broth and milk (or heavy cream). Stir constantly to avoid lumps and bring the mixture to a simmer. Let it cook for 5–7 minutes, until the sauce thickens.
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Add chicken and peas:
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Once the sauce has thickened, add the cooked chicken, frozen peas, thyme, and parsley (if using). Stir to combine, and season with salt and pepper to taste. Let the filling cook for another 5 minutes, allowing everything to warm through. Remove from heat.
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Assemble the pie:
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Preheat your oven to 425°F (220°C).
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Roll out one of the pie crusts and fit it into a 9-inch pie dish. Press it gently into the edges of the dish, and trim any excess crust hanging over.
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Pour the chicken filling into the prepared pie crust, smoothing it out evenly.
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Roll out the second pie crust and place it over the filled pie. Press the edges together to seal, crimping them with a fork or by pinching them with your fingers. Cut a few slits in the top crust to allow steam to escape.
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Bake the pie:
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Brush the top of the pie with a little milk or egg wash (1 egg beaten with a tablespoon of water) to give the crust a golden finish.
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Bake the pot pie in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
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If the edges of the crust brown too quickly, cover them with foil to prevent burning.
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Let it rest:
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Once out of the oven, let the pot pie cool for 10–15 minutes before serving. This will help the filling set and make it easier to slice.
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Optional Add-ins:
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Mushrooms: Sauté some mushrooms with the onions and garlic for extra depth of flavor.
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Potatoes: You can add small diced potatoes (boiled or roasted) into the filling for added heartiness.
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Herbs: Fresh herbs like rosemary or sage can add a nice aromatic touch.
💡 Pro Tip: If you’re in a rush, you can use pre-cooked rotisserie chicken, frozen mixed vegetables, and store-bought pie crust to speed up the process!
How do you like your chicken pot pie—extra creamy, with a buttery crust, or maybe with a twist of some veggies mixed in?
