Chicken Pot Pie Recipe
There’s nothing quite as comforting as a classic Chicken Pot Pie. With its buttery, golden crust and rich, creamy filling loaded with tender chicken and hearty vegetables, this dish is the definition of cozy.
Whether you’re cooking for a Sunday family dinner or prepping meals for the week, this one-pan wonder is timeless and satisfying.
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 cup frozen peas
2 stalks celery, diced
1/3 cup all-purpose flour
2 cups cooked, shredded or cubed chicken
2 ½ cups chicken broth
1 cup whole milk or half-and-half
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 sheet puff pastry or pie crust, thawed
1 egg, beaten (for egg wash)
Fresh parsley, chopped (optional, for garnish)
Instructions
1. Sauté the vegetables
Preheat your oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.
Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for another minute, stirring to prevent burning.
2. Make the roux
Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for about 2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while whisking to avoid lumps, followed by the milk.
Stir continuously until the mixture thickens, about 3–5 minutes. The filling should be creamy and coat the back of a spoon.
3. Add the chicken and seasonings
Stir in the shredded chicken, peas, thyme, salt, and pepper. Let it simmer gently for 2–3 minutes. Taste and adjust seasoning if needed. Remove from heat.
4. Add the crust
If using puff pastry, gently lay it over the skillet, trimming the edges if necessary. You can also use a prepared pie crust and tuck it over the edges of the skillet. Brush the top with beaten egg to ensure a golden, shiny finish.
5. Bake to perfection
Place the skillet or baking dish on a baking sheet (to catch any bubbling over) and bake for 25–30 minutes, or until the crust is puffed and golden brown.
If the crust is browning too quickly, loosely cover with foil. Let it rest for 5–10 minutes before serving to allow the filling to set.
Cooking Tips
For extra flavor, add a splash of white wine or a squeeze of lemon juice to the filling before baking.
Make sure the puff pastry or crust is thawed and cold—not warm—when placing it over the pie. This helps it puff and brown evenly.
You can substitute rotisserie chicken for a quicker prep time or use leftover turkey for a holiday twist.
To make ahead, prepare the filling and refrigerate for up to 2 days. Add the crust just before baking.
Don’t skip the egg wash—it gives the crust that irresistible glossy finish.
Serving Suggestions
Serve with a simple green salad with vinaigrette for a fresh contrast
Pair with roasted Brussels sprouts, asparagus, or sautéed green beans
Offer warm crusty bread or dinner rolls to soak up extra sauce
Enjoy with a glass of white wine like Chardonnay or a cozy apple cider
Garnish with extra chopped parsley or thyme for a pop of color and herbal freshness
Chicken Pot Pie is a true comfort food classic that brings warmth and nostalgia to every bite. It’s wholesome, filling, and ideal for feeding a hungry crowd with a little elegance baked in.
