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Delicious homemade Chicken Pot Pie with flaky crust and savory filling

Chicken Pot Pie

A cozy and comforting Chicken Pot Pie filled with tender chicken and fresh vegetables, wrapped in a flaky crust—perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup celery, diced
  • 1/2 cup onion, diced
  • 1/4 cup butter for sautéing
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
For the Crust
  • 2 pieces pie crusts (store-bought or homemade)

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. In a large skillet, melt butter over medium heat.
  3. Add diced onion and let it sweat until translucent.
  4. Add diced carrots and celery, cooking until softened.
  5. Stir in flour and cook for 1 minute.
  6. Gradually add chicken broth and milk, stirring constantly until thickened.
  7. Add shredded chicken, peas, salt, pepper, and thyme. Mix well.
Assembly
  1. Pour the chicken mixture into a pie crust and cover with another crust.
  2. Cut slits in the top crust for steam to escape.
Baking
  1. Bake for 30-35 minutes until the crust is golden brown.
  2. Let cool for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results. Consider using rotisserie chicken for quicker prep.