Chicken Pot Pie Recipe

This chicken pot pie recipe is a heartwarming classic—easy to prepare, filled with creamy chicken and vegetables, and perfect for family dinners or cozy gatherings.

With a flaky, golden crust and a rich, savory filling, it’s the ultimate comfort food.

Whether it’s a chilly evening or a busy weeknight, this chicken pot pie offers a simple yet satisfying meal everyone will love.

This recipe is designed for both beginner cooks and seasoned pros, delivering delicious results without the hassle.

Let’s dive into this timeless favorite that’s sure to become a staple in your kitchen.

Why You’ll Love This Chicken Pot Pie

• Comfort in Every Bite: Creamy, savory filling and a buttery crust.
• Customizable: Swap ingredients to suit your preferences.
• Family-Friendly: Loved by kids and adults alike.
• Make-Ahead Option: Perfect for prepping in advance.

Ingredients

For the filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup (240ml) chicken broth
• 1 cup (240ml) milk
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (60g) unsalted butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 1 tsp dried thyme
• Salt and pepper to taste

For the crust:

• 1 package of store-bought pie crusts (or homemade, if preferred)
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Prepare the Filling

• Melt butter in a large skillet over medium heat. Add diced onion and carrots, cooking until softened (about 5 minutes).
• Sprinkle flour over the vegetables, stirring well to coat. Cook for 1-2 minutes.
• Gradually whisk in chicken broth and milk, stirring until the mixture thickens into a smooth sauce.
• Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Remove from heat and let cool slightly.

2. Assemble the Pot Pie

• Preheat your oven to 375°F (190°C).
• Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough.
• Pour the chicken filling into the prepared crust.
• Place the second pie crust over the top. Trim and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.
• Brush the top crust with beaten egg for a golden finish.

3. Bake

• Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
• Let the pie cool for 10 minutes before serving.

Tips for Success

• Rotisserie Chicken Shortcut: Use rotisserie chicken for quick prep.
• Add Fresh Herbs: Fresh thyme or parsley adds extra flavor.
• Prevent Soggy Crust: Pre-bake the bottom crust for 5 minutes before adding the filling.
• Make It Ahead: Assemble the pot pie and refrigerate for up to 24 hours before baking.

Common Questions

Can I use puff pastry instead of pie crust?

Yes! Puff pastry creates a light, flaky topping. Use it as the top crust and bake as directed.

How do I store leftovers?

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can I freeze chicken pot pie?

Absolutely! Assemble the pie and freeze it unbaked. Wrap tightly in plastic wrap and aluminum foil. Bake from frozen, adding an extra 15-20 minutes to the cooking time.

You may also love – Chicken Alfredo Recipe

Chicken pot pie is more than just a meal; it’s a tradition.

Whether you’re serving it for a family dinner or bringing comfort to a friend, this recipe will quickly become a go-to favorite.

Happy cooking!