Chicken Pot Pie

This homemade chicken pot pie is a comforting dish filled with tender chicken, vegetables, and a creamy sauce, encased in a flaky crust, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Filling

2 cups cooked chicken, diced Use leftover roast or a shredded rotisserie chicken for fast prep. Dice uniformly.
1 cup carrots, diced Cut carrots small so they soften with the onions and celery.
1 cup peas Frozen peas work best. Add at the end.
1/2 cup celery, diced Trim the ends and slice thin for even cooking.
1/3 cup butter Use unsalted butter to control salt level.
1/3 cup onion, chopped Yellow or sweet onion both work. Chop fine.
1/3 cup all-purpose flour Spoon and level the flour for a smooth roux.
1 3/4 cups chicken broth Low-sodium broth recommended.
2/3 cup milk Whole milk for creaminess; 2% can be used.
1 teaspoon salt Add salt in stages; taste after sauce thickens.
1/2 teaspoon black pepper Freshly ground for best flavor.
1/2 teaspoon garlic powder Rounds out flavor without the bite of fresh garlic.
1/2 teaspoon thyme Use fresh thyme if preferred.

Crust

2 pie crusts store-bought or homemade Chill homemade dough well to avoid shrinking.

Method

Preparation

Preheat the oven to 425°F (220°C).
In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and cook until tender.
Stir in flour, salt, pepper, garlic powder, and thyme. Cook for a minute to remove the raw taste.
Gradually stir in chicken broth and milk, cooking until thickened.
Add cooked chicken and peas, mixing gently.
Pour filling into one pie crust. Cover with the second pie crust, seal edges, and make slits on top.

Baking

Bake for 30-35 minutes until crust is golden brown.
Let cool for a few minutes before serving.

Notes

Store leftovers in an airtight container; refrigerate for 3-4 days. Reheat in the oven for best results.