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Classic Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe

This Classic Chicken Pot Pie is the ultimate comfort food—creamy chicken and vegetables tucked under a golden, flaky crust. It’s cozy, hearty, and perfect for family dinners or chilly nights. Simple ingredients, big homemade flavor, and guaranteed smiles at the table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 sheet refrigerated pie crust top crust
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 small onion diced
  • 2 carrots diced
  • 1 cup frozen peas
  • 2 celery stalks chopped
  • 2 cups chicken broth
  • 1 cup milk or heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 egg beaten for egg wash

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Melt butter in a large skillet over medium heat.
  3. Add onion, carrots, and celery; cook until softened.
  4. Stir in flour and cook for 1–2 minutes until lightly golden.
  5. Slowly whisk in chicken broth and milk until smooth and thickened.
  6. Add shredded chicken, peas, thyme, garlic powder, salt, and pepper; simmer 3–4 minutes.
  7. Pour filling into a pie dish and spread evenly.
  8. Place pie crust over the top, trim edges, and seal; cut small slits for steam.
  9. Brush with beaten egg for a golden finish.
  10. Bake 35–40 minutes until crust is golden brown and filling is bubbly.
  11. Cool for 10 minutes before slicing and serving.

Notes

Use rotisserie chicken for extra convenience and flavor.
For a thicker filling, simmer a few extra minutes before baking.
Let the pie rest before cutting to avoid a runny center.
You can freeze the unbaked pie for up to 2 months.
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