Chicken Pot Pie

5 from 7 votes

This comforting Chicken Pot Pie features tender chicken and veggies in a creamy sauce, all baked inside a flaky, golden crust. It's a simple and delicious meal that brings warmth and joy to any table.

Prep Time20

Cook Time55

Cooling Time10

Total Time1 25

Course: Dinner

Cuisine: American

Keyword: chicken pot pie

Servings:

Calories: 546kcal

Author: Joanna Cismaru

Equipment

9-inch Pie Plate

Ingredients

For the Filling:

1 pound boneless skinless chicken breasts or thighs, cut into small pieces
1 cup carrots diced
1 cup celery diced
1 cup frozen peas
1 small onion chopped
3 cloves garlic minced
⅓ cup unsalted butter
⅓ cup all-purpose flour
1½ cups chicken broth low sodium or no sodium added
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper to taste

For the Crust:

2 pie crusts store-bought or homemade
1 egg beaten (for egg wash)

US Customary - Metric

Instructions

Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the diced chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Add the chopped onion, diced carrots, diced celery, and minced garlic to the skillet with the chicken. Cook for another 5-7 minutes, or until the vegetables are softened and the chicken is cooked through.
Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce thickens.
Stir in the dried thyme, dried rosemary, salt, and pepper. Add the frozen peas to the skillet, stirring until everything is well combined. Remove from heat. Let the filling cool for about 10 minutes.
Place one of the pie crusts into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.
Place the second pie crust over the filling. Trim any excess crust, then crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a golden, shiny finish.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the chicken pot pie cool for a few minutes before slicing and serving.

Video

Notes

Shortcut: Use rotisserie chicken to save time without sacrificing flavor.
Crust Options: Store-bought pie crusts work great, but a homemade crust adds extra flakiness.
Vegetable Variations: Feel free to add or substitute veggies like corn or mushrooms based on what's in your fridge.
Thickening Tip: If the filling seems too thin, simmer a bit longer to thicken before assembling the pie.

Nutrition