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Chicken Pot Pie

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Chicken Pot Pie is a comforting classic made with tender chicken, hearty vegetables, and a rich, creamy sauce all baked beneath a flaky, golden pie crust. It’s the perfect homemade meal for cozy family dinners.

Ingredients

Scale
  • 2 cups cooked, shredded or cubed chicken
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 prepared pie crust (top only, or top and bottom)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables are softened.
  3. Stir in butter and melt completely. Sprinkle flour over the mixture and stir continuously for 1–2 minutes to form a roux.
  4. Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5 minutes.
  5. Add chicken, peas, salt, pepper, and thyme. Stir to combine and remove from heat.
  6. Pour mixture into a 9-inch pie dish (with bottom crust if using), and top with pie crust. Seal edges and cut small slits in the top to vent.
  7. Brush crust with egg wash and bake for 30–35 minutes, or until crust is golden and filling is bubbly.
  8. Let rest 10 minutes before serving.

Notes

  • Use rotisserie chicken for a quick and easy shortcut.
  • Can be made ahead and refrigerated or frozen before baking.
  • Use puff pastry instead of pie crust for a flakier topping.

Nutrition

Find it online: https://ukfinda.com/chicken-pot-pie/