Ahhh chicken pot pie 🥧🤍—pure comfort-in-a-dish. Here’s a classic, cozy version that’s creamy, hearty, and totally worth it.
Classic Chicken Pot Pie
Ingredients
- 2 pie crusts (store-bought is totally fine)
- 2 cups cooked chicken (diced or shredded)
- 1 cup frozen peas & carrots
- ½ cup diced potatoes (parboiled) or corn
- ⅓ cup butter
- ⅓ cup flour
- 1¾ cups chicken broth
- ⅔ cup milk or cream
- 1 small onion, diced
- 1 tsp thyme or poultry seasoning
- Salt & pepper
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 400°F / 205°C.
- Melt butter in a pan, sauté onion until soft.
- Stir in flour and cook 1 minute.
- Slowly whisk in broth, then milk. Simmer until thick.
- Add chicken, veggies, seasoning, salt & pepper.
- Line pie dish with bottom crust, fill with mixture.
- Cover with top crust, seal edges, cut vents.
- Brush with egg wash.
- Bake 35–45 minutes until golden and bubbly.
- Rest 10 minutes before slicing.
Pro tips
- Rotisserie chicken = flavor shortcut
- Add a splash of white wine for depth
- If edges brown fast, cover with foil
- Want extra cozy? Add a spoon of sour cream to the filling
Easy variations
- Biscuit-topped instead of pie crust
- Skillet or casserole style (no bottom crust)
- Turkey pot pie (great for leftovers)
Want a 30-minute shortcut, mini pot pies, or no-crust version? 😌
