Homemade Chicken Pot Pie Recipe

There’s something magical about pulling a golden, bubbling chicken pot pie out of the oven. The flaky crust, the rich, creamy filling, the way it perfumes the whole house—it’s comfort food at its finest. This is the kind of dish you make on a chilly evening when you want dinner to feel like a hug.

Ingredients

For the filling:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 1 cup carrots, diced

• 1 cup peas (frozen is fine)

• 1 cup potatoes, peeled & diced small

• ½ cup celery, diced

• ½ cup onion, diced

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk (or half-and-half for extra richness)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme (or 1 tsp fresh)

• ½ tsp garlic powder (optional)

For the crust:

• 2 pre-made pie crusts (or homemade if you’re up for it—both top & bottom)

• 1 egg (for egg wash)

Instructions

1. Preheat & Prep:
   Preheat oven to 400°F (200°C). If you’re making homemade pie crust, get that chilling while you start the filling.

2. Cook the veggies:
   In a large skillet, melt the butter over medium heat. Add onion, carrots, celery, and potatoes. Cook until they start to soften, about 7–8 minutes.

3. Make the sauce:
   Sprinkle flour over the veggies and stir well to coat. Cook 1–2 minutes to get rid of the raw flour taste. Slowly whisk in chicken broth and milk, stirring constantly until it thickens into a creamy sauce.

4. Season & combine:
   Add salt, pepper, thyme, and garlic powder. Stir in the chicken and peas. Taste and adjust seasoning. Remove from heat.

5. Assemble the pie:
   Line a pie dish with one crust. Pour the filling inside. Place the second crust on top, sealing the edges with a fork or by crimping with your fingers. Cut a few slits in the center to vent steam. Brush with beaten egg for a shiny golden top.

6. Bake:
   Place the pie on a baking sheet (to catch drips) and bake 35–40 minutes, until the crust is golden brown and the filling is bubbling.

7. Cool & serve:
   Let the pie rest for 10 minutes before cutting. This gives the filling time to settle.

Serving Tip

This pie is rich and filling, so it pairs beautifully with something light and crisp—like a simple green salad or roasted Brussels sprouts.