Classic Chicken Pot Pie
A warm, savory dish that combines flaky crust, a creamy vegetable sauce, and tender chicken for a comforting weeknight meal.
Ingredients
For the filling
- 2 cups cooked chicken, chopped Rotisserie works great.
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour Use a gluten-free blend for gluten-free version.
- 1 3/4 cups chicken broth (warm) Warm broth improves gravy consistency.
- 2/3 cup milk (whole or 2%) Replace 1/4 cup with heavy cream for richer filling.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme Or 1 tbsp chopped fresh thyme.
- 1 9-inch unbaked pie crust (bottom and top) Use a pre-made crust for convenience.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Melt 1/3 cup butter in a large saucepan over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Cook for about 6–8 minutes until tender.
- Stir in 1/3 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute.
- Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup milk until simmering and thickened (3–5 minutes).
- Add the chopped cooked chicken, 1 cup peas, and 1 teaspoon thyme. Stir to combine and heat through.
- Pour the filling into the unbaked pie crust in a pie dish. Seal the edges and vent the top with slits.
Baking
- Bake in the preheated oven for 30–35 minutes until golden brown and filling bubbles up.
- Let the pie sit for 5–10 minutes before slicing to help filling set.
Notes
For best results, serve with a crisp green salad. Refrigerate leftovers for 3–4 days, or freeze for up to 2 months. Reheat appropriately to maintain crust texture.