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Homemade Chicken Pot Pie

Golden, flaky crust filled with creamy chicken, tender vegetables, and a rich savory sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

For the Filling
  • 3 cups cooked chicken, shredded or diced Rotisserie chicken or leftover roasted chicken both work beautifully.
  • 2 tablespoons butter Creates the rich base for the filling and helps sauté the vegetables.
  • 1 small yellow onion, diced Adds sweetness and savory flavor.
  • 2 cloves garlic, minced Adds extra depth to the creamy filling.
  • 2 carrots, diced Add natural sweetness, color, and tender texture.
  • 2 celery stalks, diced Add mild earthy flavor and texture.
  • 1 cup frozen peas Add bright color and subtle sweetness.
  • 1 cup diced potatoes Make the filling heartier and more satisfying.
  • ⅓ cup all-purpose flour Thickens the sauce for classic pot pie consistency.
  • 2 cups chicken broth Provides savory flavor and forms the sauce base.
  • 1 cup whole milk Gives the filling its creamy texture.
  • 1 teaspoon dried thyme Adds an earthy herbal flavor.
  • ½ teaspoon dried parsley Adds mild herbal flavor.
  • 1 teaspoon salt Brings the flavors together.
  • ½ teaspoon black pepper Adds gentle warmth.
For the Crust
  • 1 refrigerated pie crust or homemade pie dough Creates the flaky, golden topping.
  • 1 large egg Used for the egg wash to create a golden-brown crust.
  • 1 tablespoon water Thins the egg wash so it spreads easily.

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie dish.
  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery, and potatoes. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds.
  3. Sprinkle the flour over the vegetables and stir well. Cook for about 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring constantly. Add the milk and continue stirring until the sauce begins to thicken.
  4. Stir in the cooked chicken, frozen peas, thyme, parsley, salt, and black pepper. Cook for another 3 to 5 minutes, until the filling is thick and creamy. Remove the skillet from the heat.
  5. Pour the chicken filling into the prepared pie dish. Place the pie crust over the top and gently press the edges around the dish. Trim excess crust and cut a few small slits in the center to allow steam to escape.
  6. Beat the egg with 1 tablespoon water. Brush the mixture evenly over the top crust to help create a beautiful golden-brown finish.
  7. Place the pot pie on a baking sheet. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling around the edges. If the crust browns too quickly, loosely cover the edges with aluminum foil.
  8. Let the pot pie rest for 10 to 15 minutes before serving. This gives the creamy filling time to set slightly and makes it easier to scoop.