Chicken Pot Pie
Classic Chicken Pot Pie filled with tender chicken, hearty vegetables, and a rich, creamy gravy, all baked beneath a flaky golden crust. This comforting homemade dish is perfect for family dinners, cozy nights in, or holiday gatherings. Warm, savory, and deeply satisfying.
Ingredients
For the Filling:
- 3 tablespoons butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 2 cups cooked diced or shredded chicken
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
For the Crust:
- 1 refrigerated pie crust top only or puff pastry sheet
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet or pot, melt the butter over medium heat.
- Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and cook 30 seconds more.
- Sprinkle flour over the vegetables and stir to coat; cook 1 minute.
- Slowly pour in chicken broth while whisking until smooth.
- Add milk and stir until the mixture thickens into a creamy gravy.
- Add chicken, peas, salt, pepper, thyme, and parsley. Mix well, then remove from heat.
- Transfer filling into a pie dish or 9×9 baking dish.
- Lay the pie crust or puff pastry over the top and trim edges if needed.
- Cut a few slits for steam to escape and brush with egg wash.
- Bake for 30–35 minutes, until the crust is golden brown and filling is bubbling.
- Let rest 10 minutes before serving.
Notes
- Chicken swap: Rotisserie chicken saves time and adds great flavor.
- Vegetable options: Add mushrooms, corn, or potatoes if desired.
- Crust choices: Use double crust for a richer pie or puff pastry for a lighter, crispier top.
- Make ahead: Prepare filling a day early; add crust and bake when ready.
- Freezing: Freeze assembled unbaked pot pie for up to 2 months; bake from frozen, adding extra time.