Name: Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast (shredded or chopped); 1 cup frozen peas and carrots; 1/2 cup frozen corn; 1/2 cup diced onion; 1/3 cup unsalted butter; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 2/3 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; 2 unbaked pie crusts (store-bought or homemade); 1 egg (beaten, for egg wash)

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If there’s one dish that captures pure comfort in every bite, it’s Chicken Pot Pie. Between flaky golden crusts lies a creamy, savory filling loaded with tender chicken, sweet vegetables, and just the right touch of herbs. Whether it’s a cozy weeknight or a special gathering, this classic brings the best kind of warmth to your table—both from the oven and the memories it creates. Plus, making a Chicken Pot Pie at home means you get all the nostalgia, flavor, and aroma right in your own kitchen.

Ingredients You’ll Need

This recipe keeps things delightfully simple while letting each ingredient shine. Each item plays a role in bringing out the perfect blend of flavor, creaminess, and that unmistakable golden crust. Let’s take a closer look at what you’ll need for this heartwarming classic.

Cooked chicken breast: Shredded or chopped, it forms the hearty base and soaks up every bit of the savory sauce.
Frozen peas and carrots: Bright, sweet, and colorful, these veggies add classic flavor and texture.
Frozen corn: For an extra pop of sweetness and color that balances the savory notes.
Diced onion: Sautéed until translucent, onions create that essential aromatic foundation.
Unsalted butter: The key to a velvety roux and rich flavor in every forkful.
All-purpose flour: Helps thicken the sauce so the filling is luscious, not runny.
Chicken broth: Provides the savory undertone that makes Chicken Pot Pie so satisfying.
Milk: Adds creaminess and helps the filling become luxuriously smooth.
Salt: For perfect seasoning—taste as you go!
Black pepper: Brings a gentle bite to balance creamy elements.
Dried thyme: Offers an herby aroma that’s subtle but unmistakable.
Unbaked pie crusts: Store-bought or homemade, your choice, but these are what make your pie golden and flaky.
Egg (for egg wash): Brushed on top, it guarantees that irresistible, glossy finish.

How to Make Chicken Pot Pie

Step 1: Prepare the Oven and Ingredients

Before you dive into assembly, preheat your oven to 425°F (220°C). This ensures that as soon as the pie goes in, the crust starts to crisp up beautifully. Get all your ingredients measured out and ready, so every step flows seamlessly.

Step 2: Sauté the Aromatics

In a large skillet set over medium heat, melt the butter until it just starts to bubble. Add your diced onion and sauté for about 3 to 4 minutes until the pieces turn translucent and their fragrance deepens. This base layer will infuse every bite of Chicken Pot Pie with gentle, warming flavor.

Step 3: Make the Roux and Sauce

Sprinkle the flour over the softened onions and cook, stirring continuously, for about 1 minute. This step is essential for thickening the pie filling later, while also ensuring there’s no raw flour taste left behind. Next, slowly whisk in the chicken broth and then the milk, stirring constantly. Over the next 4 to 5 minutes, watch as the mixture transforms into a creamy, thick sauce. Add in the salt, black pepper, and dried thyme at this point to infuse the sauce with those signature savory and herby notes.

Step 4: Add the Chicken and Vegetables

To your bubbling sauce, add the cooked chicken, frozen peas and carrots, and corn. Stir everything together, making sure the chicken is well coated and the veggies are evenly distributed throughout the creamy mixture. Warm everything through for a minute, then remove the pan from heat. Now your filling is ready to meet its pastry home.

Step 5: Assemble the Chicken Pot Pie

Roll out one of your pie crusts and gently fit it into a 9-inch pie dish, pressing it snugly into the bottom and sides. Pour in the creamy chicken and vegetable filling, spreading it out so each section is packed with all those goodies. Place the second pie crust on top, trimming off any excess, then crimp the edges together by pinching or using a fork for a decorative border. Don’t forget to cut a few small slits in the top crust to let steam escape and keep everything beautifully crisp.

Step 6: Add the Finishing Touch and Bake

Brush the top crust with the beaten egg to give your Chicken Pot Pie a glossy, golden finish that’s simply irresistible. Slide the pie into your preheated oven and bake for 30 to 35 minutes, or until the crust is deeply golden and you can see bubbling filling through the vents. Once baked, transfer the pie to a cooling rack and let it rest for about 10 minutes before slicing—this helps the filling settle and makes serving a breeze.

How to Serve Chicken Pot Pie

Garnishes

For a pop of color and a bit of fresh flavor, sprinkle your Chicken Pot Pie with chopped fresh parsley or thyme leaves right before serving. If you’re feeling adventurous, a little cracked black pepper or a sprinkle of flaky salt over the crust adds a chef’s touch without any fuss.

Side Dishes

While Chicken Pot Pie is wonderful all on its own, it pairs beautifully with simple side salads, roasted seasonal veggies, or even pickled beets for tangy contrast. A lightly dressed green salad brings refreshing crunch, while a tart cranberry relish works surprisingly well alongside this creamy, savory entrée.

Creative Ways to Present

If you want to impress, try making mini Chicken Pot Pies in ramekins for individual servings—everyone loves a personal pie. Or, use festive cookie cutter shapes to vent the top crust for holidays and gatherings, adding a playful twist to a timeless favorite.

Make Ahead and Storage

Storing Leftovers

To keep leftover Chicken Pot Pie tasting just-baked, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 3 days, making for a quick, comforting lunch or dinner option you’ll look forward to.

Freezing

Chicken Pot Pie freezes wonderfully. You can freeze an assembled, unbaked pie by double-wrapping it in plastic and foil. When ready to bake, pop it straight from the freezer into the oven and add 15-20 minutes to the baking time. Leftover slices can also be wrapped and frozen for easy future meals.

Reheating

For best results, reheat slices of Chicken Pot Pie in a preheated oven at 350°F until the filling is hot and the crust is crisp. Microwaving works in a pinch, but may leave the crust a little softer. Cover loosely with foil if you’re reheating larger portions to avoid over-browning.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a fantastic shortcut that brings both flavor and convenience. Just shred or chop and fold it in as directed.

Can I make the Chicken Pot Pie filling in advance?

Yes, preparing the filling ahead is not only possible but recommended if you want to save time. Store it covered in the fridge up to two days, then assemble and bake when you’re ready.

What if I don’t have pie crusts on hand?

If you’re in a pinch, biscuit or puff pastry dough works well as a substitute and gives your Chicken Pot Pie its own unique twist. Even crescent roll dough can be used for a fun, casual dinner.

How do I avoid a soggy bottom crust?

Make sure your filling isn’t too soupy before pouring it into the crust, and bake the pie on the lower rack of your oven for a crispier bottom crust. Some people even pre-bake the lower crust for a few minutes.

Can I add other vegetables or herbs?

Of course! Chicken Pot Pie is incredibly versatile. Try adding sautéed mushrooms, diced potatoes, or fresh herbs like rosemary and sage for exciting variations that suit your family’s preferences.

Final Thoughts

If you’ve never made Chicken Pot Pie from scratch before, you’re in for a real treat. The aroma, the bubbling filling, and that first forkful are pure magic. Give this recipe a try soon and let it bring a little extra comfort—and lots of smiles—to your table.

Chicken Pot Pie Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This classic Chicken Pot Pie recipe is the ultimate comfort food. A creamy and savory filling loaded with chicken and vegetables, all baked to golden perfection under a flaky crust.

Ingredients

Scale

Chicken Pot Pie:

2 cups cooked chicken breast (shredded or chopped)
1 cup frozen peas and carrots
1/2 cup frozen corn
1/2 cup diced onion
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2 unbaked pie crusts (store-bought or homemade)
1 egg (beaten, for egg wash)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Cook the filling: In a skillet, melt butter, cook onion, add flour, broth, and milk. Stir until thickened. Add seasonings, chicken, peas, carrots, and corn. Mix well and remove from heat.
Assemble the pie: Roll out one pie crust into a pie dish, pour in the filling, top with the second crust, seal, crimp edges, and vent the top.
Bake: Brush the crust with beaten egg. Bake for 30–35 minutes until golden brown. Let cool before serving.