Chicken Pot Pie Recipe That’s Warm & Comforting
A classic chicken pot pie with a creamy vegetable filling and flaky golden crust — perfect for cozy dinners or holiday meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
2 1/2 cups cooked, shredded chicken
1/2 cup diced onion
1/2 cup sliced carrots
1/2 cup chopped celery
1/2 cup frozen peas
3 tablespoons butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1/2 teaspoon thyme
1/2 teaspoon parsley
Salt and pepper to taste
1 or 2 pie crusts (store-bought or homemade)
1 egg, beaten
Instructions
- Preheat oven to 400°F and grease a 9-inch pie dish.
- Sauté onion, carrots, and celery in butter for 5–6 minutes.
- Stir in flour and cook for 1 minute. Slowly whisk in broth and milk.
- Simmer until thickened, about 5–7 minutes.
- Add chicken, peas, and herbs. Stir to combine.
- Pour mixture into pie dish with crust. Add top crust and seal edges.
- Cut slits in top and brush with egg wash.
- Bake for 35–40 minutes until golden and bubbly. Let cool before serving.
Notes
To save time, use rotisserie chicken and frozen vegetables. Customize with different herbs or add-ins like mushrooms or potatoes.