Chicken Pot Pie Recipe

There’s nothing quite like a warm, flaky chicken pot pie straight from the oven. This classic dish is the epitome of comfort food—creamy, savory, and packed with tender chicken and vegetables, all wrapped in a buttery, golden crust.

Recipe Overview

This chicken pot pie is rich, hearty, and loaded with flavor. The filling is velvety and packed with juicy chicken, carrots, peas, and celery, while the crust bakes up perfectly crisp and flaky. It’s easier to make than you might think, and the result is pure comfort in every bite.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes

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Ingredients List

For the Filling:

• 2 cups cooked chicken (shredded or diced) – Rotisserie chicken works great for convenience.
• 3 tbsp butter – Adds richness to the filling.
• 1 medium onion, diced – Provides a sweet, savory base.
• 2 carrots, diced – For natural sweetness and texture.
• 2 celery stalks, diced – Adds a fresh, earthy flavor.
• 1/3 cup all-purpose flour – Thickens the filling perfectly.
• 1 ½ cups chicken broth – Use low-sodium for better control of seasoning.
• 1 cup whole milk – Makes the filling extra creamy.
• 1 cup frozen peas – Adds a pop of color and sweetness.
• 1 tsp dried thyme – Enhances the savory depth.
• Salt & black pepper to taste – Essential for seasoning.

For the Crust:

• 1 store-bought pie crust or homemade double crust – For a buttery, flaky finish.

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Roll out one pie crust and fit it into a 9-inch pie dish. Set aside.
2. Sauté the Veggies: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened (5-7 minutes).
3. Make the Roux: Sprinkle flour over the veggies, stirring constantly for 1 minute. This cooks out the raw flour taste and thickens the filling.
4. Add Liquids Slowly: Gradually whisk in chicken broth and milk, stirring until smooth. Let it simmer until thickened (about 5 minutes).
5. Mix in Chicken & Peas: Stir in shredded chicken, peas, thyme, salt, and pepper. Remove from heat.
6. Assemble the Pie: Pour the filling into the prepared crust. Top with the second crust, crimping the edges to seal. Cut slits on top for steam to escape.
7. Bake to Golden Perfection: Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Let cool for 10 minutes before serving.

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Tips for Success

• Use cold butter if making homemade crust for extra flakiness.
• Don’t overcook the filling before baking—it will thicken more in the oven.
• Brush the crust with egg wash for a deeper golden color.

Serving Suggestions

Serve this pot pie hot with a crisp green salad or roasted potatoes for a complete meal. Garnish with fresh parsley for a pop of color.

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Storage Tips

• Refrigerate leftovers for up to 3 days. Reheat in the oven for best texture.
• Freeze unbaked pie (wrap tightly) for up to 3 months. Bake from frozen, adding extra time.

FAQs

Can I use puff pastry instead of pie crust?
Yes! Puff pastry gives a lighter, flakier top crust—just adjust baking time as needed.

Can I make this ahead?
Absolutely! Assemble the pie and refrigerate overnight. Bake when ready.

Can I add other veggies?
Sure! Mushrooms, potatoes, or corn work great.

Conclusion

This chicken pot pie is the ultimate comfort dish—creamy, flavorful, and perfect for any occasion. Try it tonight and watch it become a family favorite! Don’t forget to share your results—we’d love to hear how it turns out.