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A golden, flaky-crusted chicken pot pie fresh from the oven, served in a rustic dish.

Best way to grow a classic Chicken Pot Pie

A comforting and hearty chicken pot pie, perfect for a family meal. This recipe delivers a rich, creamy filling encased in a flaky, golden crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked chicken, shredded
  • 1/2 cup unsalted butter
  • 1 yellow onion, diced
  • 2 cups carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Crust
  • 2 refrigerated pie crusts (14.1-ounce package)

Equipment

  • 9-inch pie dish
  • large pot or Dutch oven
  • whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a 9-inch pie dish.
  2. In a large pot or Dutch oven, start by melting the butter over medium heat; then add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Making the Filling
  1. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and milk until the mixture is smooth and thickened.
  2. Add the shredded chicken, frozen peas, salt, and pepper to the pot and stir to combine.
  3. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken further, then remove it from the heat.
Assembling and Baking
  1. Pour the chicken mixture into the prepared pie dish, then place one pie crust over the filling, gently pressing it down.
  2. Cut a few slits in the top crust and bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

For extra flavor, consider adding a pinch of dried thyme or poultry seasoning to the filling. If you prefer a homemade crust, prepare your favorite recipe in advance and chill thoroughly.