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

Best way to grow a classic Chicken Pot Pie

This classic chicken pot pie recipe is the ultimate comfort food, featuring a creamy chicken and vegetable filling baked under a flaky, golden crust.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded
  • 1/2 cup unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 tsp salt
  • 1/2 tsp black pepper
For the crust
  • 2 sheets store-bought pie crusts

Equipment

  • Large pot or Dutch oven
  • Whisk
  • 9-inch pie dish

Method
 

Make the filling
  1. Melt butter in a large pot or Dutch oven over medium heat, then add the diced onion, carrots, and celery.
  2. Cook vegetables for 5-7 minutes until softened, then stir in flour and cook for 1 minute.
  3. Gradually whisk in chicken broth and milk, bringing the mixture to a simmer.
  4. Add shredded chicken, frozen peas, salt, and pepper, then stir to combine and remove from heat.
Assemble the pie
  1. Preheat oven to 400°F (200°C) and place one pie crust in a 9-inch pie dish.
  2. Pour the chicken filling into the pie crust, then top with the second pie crust.
  3. Crimp the edges to seal and cut a few slits in the top crust for ventilation.
  4. Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly.
Serve
  1. Let the pie cool for 10-15 minutes before slicing and serving.

Notes

For extra flavor, consider adding a pinch of dried thyme or rosemary to the filling. If you don't have cooked chicken on hand, you can boil or roast chicken breasts specifically for this recipe. Ensure the pie cools sufficiently before serving to allow the filling to set properly.