Go Back

Chicken Pot Pie Recipe

This chicken pot pie recipe features a creamy filling loaded with chicken and vegetables, topped with a flaky, golden crust. A comforting classic perfect for any occasion!
Print Recipe Pin Recipe

Equipment

  • Cutting board
  • Sharp knife
  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Whisk
  • 9-inch pie dish
  • Rolling Pin
  • Baking sheet

Ingredients
  

  • For the Filling:
  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • ½ cup diced celery
  • 4 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream or milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • For the Crust:
  • 1 package 2 sheets store-bought pie crust or homemade pie crust
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C).
  • Prepare the Filling:
  • In a large skillet or saucepan, melt butter over medium heat. Add the onion, carrots, celery, and potatoes, cooking for 5–7 minutes until softened.
  • Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
  • Gradually whisk in chicken broth and cream, stirring constantly until the mixture thickens.
  • Stir in the chicken, peas, salt, pepper, thyme, and garlic powder. Remove from heat and let cool slightly.
  • Assemble the Pot Pie:
  • Roll out one sheet of pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess crust.
  • Pour the chicken and vegetable filling into the crust.
  • Roll out the second sheet of pie crust and place it over the filling. Seal the edges by pinching or crimping with a fork. Trim the excess crust and cut slits in the top to allow steam to escape.
  • Bake:
  • Brush the top crust with the beaten egg for a golden finish.
  • Place the pie dish on a baking sheet to catch any drips. Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbly.
  • Cool and Serve:
  • Let the pie cool for 10–15 minutes before slicing and serving.