Classic Chicken Pot Pie Recipe

Chicken pot pie is the ultimate comfort food — warm, creamy, and packed with tender chicken and vegetables, all wrapped in a golden, flaky crust. Whether you’re craving a cozy weeknight dinner or feeding a hungry family on a Sunday evening, this classic recipe delivers big flavor and homemade satisfaction in every bite.

Forget the frozen version. This chicken pot pie is made from scratch with real ingredients and no shortcuts — just simple, hearty goodness baked to perfection.

Why You’ll Love This Recipe

• ✅ Classic, timeless flavor everyone loves
• ✅ Great use for leftover chicken or rotisserie
• ✅ Made from scratch but easy to follow
• ✅ Freezer-friendly and reheats beautifully
• ✅ Perfect for family dinners or potlucks

Ingredients

Chicken & Vegetables

• 2 cups cooked chicken, shredded or diced
• 1 cup diced carrots
• 1 cup frozen peas
• ½ cup diced celery
• ½ cup diced onion
• 2 tbsp unsalted butter
• Salt & pepper, to taste

Creamy Sauce

• ¼ cup unsalted butter
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• ¾ cup milk
• ½ tsp dried thyme
• Optional: 1 tsp garlic powder or onion powder

Crust

• 1 top and 1 bottom 9-inch pie crust (store-bought or homemade)
• 1 egg (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C). Place rack in the middle position.
2. Cook the vegetables:
   In a skillet over medium heat, melt 2 tbsp butter. Add carrots, celery, and onion. Cook until softened, about 5–7 minutes. Stir in peas and chicken. Set aside.
3. Make the creamy sauce:
   In a saucepan, melt ¼ cup butter. Whisk in flour to form a roux. Slowly pour in chicken broth and milk, whisking until smooth. Add thyme, salt, and pepper. Simmer for 3–5 minutes until thickened.
4. Combine filling:
   Stir cooked veggies and chicken into the sauce. Adjust seasoning if needed.
5. Assemble the pie:
   Roll out bottom crust in a 9-inch pie plate. Fill with chicken mixture. Top with second crust, crimp edges, and cut slits for steam.
6. Brush & bake:
   Beat the egg and brush the top crust. Bake for 35–40 minutes until golden and bubbling. If edges brown too fast, cover with foil.
7. Cool before serving:
   Let rest 10 minutes before slicing for cleaner servings.

Recipe Details

this recipe

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Moderate

Tips & Variations

• Short on time? Use a rotisserie chicken and store-bought crust.
• Vegetarian version: Replace chicken with diced potatoes and mushrooms. Use veggie broth.
• Herb it up: Add fresh parsley, rosemary, or tarragon for added aroma.
• Make it ahead: Assemble and refrigerate up to 24 hours before baking.
• Freezing tip: Freeze unbaked or baked pot pie (wrapped tightly). Bake from frozen at 375°F for 50–60 mins.

FAQs

Can I use puff pastry instead of pie crust?
Yes! Puff pastry makes for a lighter, flakier top. Just use it for the top crust, not the base.

How do I thicken the filling if it’s too runny?
Let the sauce simmer longer or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken.

What vegetables can I substitute?
Try green beans, corn, parsnips, or sweet potatoes — just keep the total volume similar.

Can I make mini pot pies?
Absolutely! Use ramekins or a muffin tin with small crust rounds for individual servings.

Classic Chicken Pot Pie

This classic chicken pot pie features a creamy filling of chicken and veggies baked between buttery, flaky crusts. Perfect for cozy dinners and family meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: dinner

Cuisine: American

Calories: 451

Ingredients Equipment Method Notes

Ingredients

  

• **Chicken & Veggies:**
• – 2 cups cooked chicken diced
• – 1 cup carrots diced
• – 1 cup frozen peas
• – ½ cup celery diced
• – ½ cup onion diced
• – 2 tbsp butter
• – Salt & pepper to taste
• **Sauce:**
• – ¼ cup butter
• – ⅓ cup flour
• – 2 cups chicken broth
• – ¾ cup milk
• – ½ tsp thyme
• – Optional: 1 tsp garlic or onion powder
• **Crust:**
• – 2 9-inch pie crusts
• – 1 egg beaten (for egg wash)

Equipment

• Skillet
• Saucepan
• Whisk
• – 9-inch pie dish
• – Rolling pin (if using homemade dough)
• Pastry brush

Method

 

1. Preheat oven to 400°F (200°C).
2. Sauté onion, carrots, and celery in 2 tbsp butter until soft. Add peas and chicken.
3. In separate pan, melt ¼ cup butter. Stir in flour, cook 1 minute. Gradually whisk in broth and milk. Add seasonings. Simmer to thicken.
4. Mix sauce with chicken and veggies.
5. Line pie dish with bottom crust. Add filling. Top with second crust, seal edges, and cut slits.
6. Brush crust with beaten egg.
7. Bake 35–40 mins or until golden and bubbly. Let cool 10 minutes.

Notes

– Freeze baked or unbaked pies for later
– Use fresh herbs for an elevated flavor
– Substitute turkey post-holidays

Conclusion

There’s nothing quite like a warm chicken pot pie to bring comfort and joy to the dinner table. From its flaky crust to the creamy, savory filling, this classic dish is a must-have in every home cook’s repertoire. Keep it simple or make it your own — either way, it’s always a hit.