Chicken Pot Pie Recipe

slice of chicken pot pie on a white plate

Cozy, classic chicken pot pie made with tender chicken, hearty vegetables, and a rich, creamy sauce baked under a flaky, golden crust. This comforting, family-favorite recipe is easy to make and perfect for weeknight dinners or special occasio

Course Main Dish

Cuisine American

Servings servings

Calories 1265kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

4 cups chicken, cooked, diced about 1 lb.
2 pie crusts
2 Tbsp olive oil
1/2 cup onion diced
2 cups carrots peeled and diced
1/2 cup celery diced
1 cup peas
1/4 cup butter
1/3 cup flour
2 1/2 cups chicken broth
1/2 cup milk
2 tsp dried parsley
1/2-1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
1/2 tsp garlic powder

Instructions

Preheat oven to 400 degrees F
Prepare pie crust. Line a deep dish pie plate with one of the crusts.
In a large pot, heat oil and saute carrots, onions and celery until fork tender. Remove from pan to a plate or bowl.
Add butter to same pan and melt. Add in flour and whisk to create a paste or roux.
Add in chicken broth and milk. Whisk to combine.
Bring to a low boil and allow to boil gently until it begins to thicken. If it doesn't thicken enough, remove some of the broth, add in a tablespoon of flour, stir to incoporate and then return this to the main pot and stir to thicken.
Add in seasonings. Add in veggies and cooked chicken. Stir to combine and heat through.
Pour mixture into pastry lined pie dish. Place second pastry crust over the top. Seal edges and crimp edges of crust.
Cut a small 1" slit into top of pie crust to allow for steam to escape.
Optional: combine one egg with a tablespoon of milk. Brush the crust with the mixture.
Bake for 15-20 minutes or until golden brown.
Allow pie to rest for 10-15 minutes before slicing.

Notes

Use rotisserie chicken for ease Save time by using store-bought rotisserie chicken. It adds great flavor and makes this recipe come together quickly.
Don’t skip sautéing the veggies Cooking the vegetables before adding the sauce helps build flavor and ensures they are perfectly tender in the finished pie.
Get the sauce just right Your filling should be thick and creamy—not too runny. If it feels too thin, let it simmer a bit longer to thicken up or add in some additional flour to thicken the sauce.
Season as you go Taste your filling before adding it to the crust and adjust the seasoning. A little extra salt, pepper, or herbs can make a big difference.
Use a mix of vegetables Classic peas, carrots, and celery work beautifully, but feel free to add corn or green beans for extra flavor and texture.
Keep your crust cold If using a homemade crust, make sure it stays cold before baking. This helps create that flaky, golden texture everyone loves.
Don’t forget to vent the top crust Cut a few slits in the top crust so steam can escape while baking—this keeps the crust from getting soggy.
Let it rest before serving Allow the pot pie to sit for 10–15 minutes after baking. This helps the filling set up so it’s easier to slice and serve.

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