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Classic Chicken Pot Pie Recipe - Comforting, Hearty, and Homemade

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 store-bought refrigerated pie crusts (top and bottom) or homemade double crust
  • For the filling:
  • 3 cups cooked chicken, shredded or diced (rotisserie works well)
  • 2 tablespoons olive oil or butter
  • 1 small onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn (optional)
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 tablespoon chopped fresh parsley (optional)
  • 1/2 teaspoon poultry seasoning (optional but nice)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Method
 

  1. Preheat and prep. Heat the oven to 400°F (200°C). If using refrigerated pie crust, let it sit at room temperature for about 10 minutes so it’s easier to handle.
  2. Sauté the vegetables. In a large skillet or pot, warm the olive oil or butter over medium heat. Add onion, carrots, and celery. Cook, stirring, until softened, about 6–8 minutes. Add the garlic and cook 30 seconds, just until fragrant.
  3. Make the roux. Add the 4 tablespoons butter to the pan. Once melted, sprinkle in the flour. Stir constantly for 1–2 minutes to form a smooth paste. This cooks off the raw flour taste and thickens the sauce later.
  4. Build the sauce. Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk or half-and-half and keep whisking. Simmer 3–5 minutes until thick and creamy. If it gets too thick, add a splash more broth.
  5. Season and add mix-ins. Stir in salt, pepper, thyme, parsley, and poultry seasoning. Taste and adjust seasoning. Fold in the chicken, peas, and corn. Remove from heat and let it cool slightly while you prep the crust.
  6. Line the pie dish. Fit one pie crust into a 9-inch pie dish, pressing it into the corners. Trim any long overhang, leaving about 1/2 inch around the rim.
  7. Fill the pie. Spoon the warm filling into the crust and spread it evenly. Don’t overfill; keep it just below the rim.
  8. Top and seal. Place the second crust over the filling. Trim excess, then fold and crimp the edges to seal. Cut 4–5 small slits on top for steam to escape. Brush with the egg wash for a glossy, golden finish.
  9. Bake. Set the pie on a baking sheet to catch drips. Bake for 35–45 minutes, until the crust is deep golden and the filling is bubbling through the slits.
  10. Rest before serving. Let the pot pie sit for at least 15 minutes before slicing. This helps the filling set so it doesn’t spill out.