Here’s a classic, comforting chicken pot pie recipe—creamy, savory, and filled with tender chicken and vegetables under a golden crust.
Ingredients (serves 4–6)
For the filling:
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/4 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
For the crust:
- 1 package refrigerated pie crusts (2 crusts) or homemade pie dough
Instructions
- Preheat oven:
- 425°F (220°C).
- Cook the filling:
- In a large skillet over medium heat, melt butter.
- Add carrots and celery; cook 5–7 minutes until slightly softened.
- Stir in flour and cook 1–2 minutes until golden, forming a roux.
- Slowly whisk in chicken broth and milk. Cook until thickened and bubbly.
- Stir in chicken, peas, salt, pepper, and thyme. Remove from heat.
- Assemble the pie:
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Pour the filling into the crust.
- Cover with the second crust, trim excess, and crimp edges.
- Cut a few slits in the top to allow steam to escape.
- Bake:
- Bake 30–35 minutes until the crust is golden brown and filling is bubbling.
- If the edges brown too quickly, cover them with foil.
- Cool and serve:
- Let cool 5–10 minutes before slicing to allow the filling to set.
💡 Tips:
- For a quicker version, you can use a store-bought rotisserie chicken and frozen mixed vegetables.
- Brush the top crust with an egg wash (1 egg beaten with 1 tbsp water) for a shiny golden finish.
- Individual pot pies can be made in ramekins for personal servings.
I can also give a super easy “dump-and-bake” version using biscuit dough for the topping—no rolling, no fuss, still creamy and delicious. Do you want that version?
