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Chicken Pot Pie

A classic comfort food featuring tender chunks of chicken, vegetables, and a creamy sauce encased in a flaky, golden crust. This hearty dish is perfect for a cozy family dinner.

75 minMediumServes 6480 cal/serving

AmericanDinnerOvenStandardHigh FiberHigh ProteinAlcohol-Free

Ingredients

  • 2 lbs boneless, skinless chicken breasts, cooked and diced
  • 6 tbsp unsalted butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package refrigerated pie crusts (package of 2), brought to room temperature
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. 1

    Preheat oven to 375°F (190°C).

  2. 2

    In a large saucepan or Dutch oven, melt 6 tbsp unsalted butter over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables begin to soften, about 5-7 minutes.

  3. 3

    Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.

  4. 4

    Sprinkle 1/2 cup all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

  5. 5

    Gradually whisk in 2 cups chicken broth and 1 cup milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.

  6. 6

    Stir in 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.

  7. 7

    Add the cooked 2 lbs cooked and diced boneless, skinless chicken breasts, 1 cup frozen peas, and 1 cup frozen corn. Stir to combine and remove from heat. Let the filling cool slightly.

  8. 8

    Line a 9-inch pie dish with one of the 1 package brought to room temperature refrigerated pie crusts (package of 2), pressing it firmly against the bottom and sides.

  9. 9

    Pour the chicken and vegetable filling into the pie crust.

  10. 10

    Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape.

  11. 11

    Brush the top crust with the beaten 1 beaten with 1 tablespoon water (for egg wash) egg wash for a golden finish.

  12. 12

    Place the pie on a baking sheet to catch any drips. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

  13. 13

    Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Questions

Can I make Chicken Pot Pie dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, 1 cup milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Chicken Pot Pie gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Chicken Pot Pie ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chicken Pot Pie?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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