Introduction

This creamy chicken pot pie is a comforting classic loaded with tender chicken and vegetables in a rich, savory sauce, all encased in a flaky golden crust. Perfect for a cozy family dinner, it combines simple ingredients for a dish that feels homemade and special.

A golden brown pot pie with a flaky, slightly shiny top crust that is crimped along the edges fills a white pie dish in the center. A large slice is missing from the bottom right, showing the creamy white filling inside with chunks of orange carrots, green peas, and bits of chicken. A silver pie server rests inside the dish, partially under the crust, with some filling stuck to it. Small sprigs of green thyme lie on top of the crust. In the background, there is a white plate with a piece of the pot pie and a sprinkle of black pepper. The scene is set on a white marbled surface with a light gray linen napkin nearby, and small bowls with pepper and dried herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Refrigerated pie crusts (room temperature)
3 tablespoons butter (melted)
4 carrots (peeled and diced)
4 celery stalks (diced)
1 onion (diced)
1 cup chicken broth
1 cup mushrooms (diced)
1 cup frozen green peas
1 tablespoon poultry seasoning (dried thyme and parsley)
½ teaspoon salt
¼ teaspoon black pepper
1½ cups milk
1 tablespoon cornstarch
3 cups cooked chicken (shredded or chopped into bite-size pieces)
1 egg
Salt and cracked black pepper for topping on pie crust

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: In a large skillet, melt the butter over medium-high heat. Add diced carrots, celery, and onion. Stir and cook for 2-3 minutes.
Step 3: Add chicken broth to the skillet, cover with a lid, and cook on medium-high heat for 10 minutes, stirring occasionally.
Step 4: While the vegetables cook, roll out one pie crust and place it in a pie plate. Crimp the edges and poke the bottom with a fork. Pre-bake the crust for 15 minutes until it starts to set and harden.
Step 5: Add mushrooms, frozen peas, poultry seasoning, salt, and black pepper to the skillet. Stir well and simmer for a few minutes.
Step 6: In a small bowl, mix the milk and cornstarch until smooth. Pour this slurry into the skillet and cook on medium heat for 5 minutes until the sauce thickens.
Step 7: Stir in the cooked chicken and mix thoroughly. Remove the filling from heat.
Step 8: Pour the chicken and vegetable filling into the pre-baked pie crust.
Step 9: Roll out the second pie crust and place it over the filling. Crimp the edges to seal, cut slits on top to vent steam.
Step 10: Beat the egg and brush it over the top crust. Sprinkle with salt and cracked black pepper.
Step 11: Bake the pie for 30 minutes or until the crust is golden brown.
Step 12: Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.

Tips & Variations

For a richer filling, add a splash of cream or a handful of shredded cheese to the sauce before baking.
Use leftover roast chicken or rotisserie chicken to save time.
Swap out vegetables to your liking—try adding potatoes or corn for extra heartiness.
To make the crust extra flaky, chill it before rolling out and handle as little as possible.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat in a 350-degree Fahrenheit oven for 15-20 minutes to keep the crust crisp, or microwave individual slices, though the crust may soften.

How to Serve

A slice of chicken pot pie with two layers is shown on a white ornate plate. The bottom layer is a thin, golden-brown pie crust that looks crisp and flaky. The top layer is a rich, creamy filling with visible chunks of orange carrots, green peas, and white chicken in thick white sauce. The pie crust on top is golden and slightly cracked, with a few small pieces broken off. A small sprig of fresh green thyme rests gently on top of the pie slice. The plate sits on a red and white striped cloth over a white marbled surface, with a silver fork placed to the right of the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well and can save prep time. Just adjust cooking times slightly to ensure they are tender.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the filling and assemble the pie, then refrigerate it unbaked overnight. When ready, bake as directed, adding a few extra minutes if needed.