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Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

If you’ve been craving cozy comfort food, this chicken pot pie recipe is the answer. It’s creamy, savory, and wrapped in a buttery, flaky crust — pure comfort in every bite. Trust me, once you try it, you’ll ditch the frozen version for good.
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Prep Time 20 minutes
Cook Time 5 hours 35 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • For the Filling:
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth low-sodium
  • 2/3 cup whole milk or half-and-half for extra richness
  • 3 cups cooked chicken diced (rotisserie chicken works perfectly)
  • 1 cup frozen peas
  • 2 cups diced carrots onions, and celery (about 1/2 cup each)
  • For the Crust:
  • 1 double pie crust store-bought or homemade pie dough
  • 1 egg + 1 tablespoon water egg wash
  • Pinch of coarse salt for sprinkling optional

Method
 

  1. Preheat & Prep
  2. Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish, gently pressing it in. Keep the top crust chilled.
  3. Make the Filling
  4. In a large skillet or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery; cook 5–7 minutes, until softened.
  5. Sprinkle flour over veggies, stir to coat, and cook for 1–2 minutes. Slowly whisk in chicken broth and milk, stirring constantly until smooth and thickened (about 5–7 minutes). Season with salt, pepper, and garlic powder.
  6. Stir in diced cooked chicken and peas. Remove from heat.
  7. Assemble the Pie
  8. Spoon the warm filling into the prepared pie crust. Top with the second crust, trim edges, and crimp to seal. Cut 4–6 small slits in the top crust to let steam escape. Brush with egg wash.
  9. Bake
  10. Place the pie on a baking sheet (to catch spills) and bake for 30–35 minutes, or until the crust is golden brown and filling is bubbling. If edges brown too quickly, cover them with strips of aluminum foil.
  11. Rest & Serve
  12. Let the pot pie cool for at least 10–15 minutes before slicing. This helps the filling set.

Notes

  • Sauté veggies until tender to avoid crunchy bites.
  • Don’t skip the egg wash — it makes the crust beautifully golden.
  • Use foil or a pie shield to protect crust edges from burning.
  • Rest before slicing so the filling thickens.
  • Store leftover pie in the fridge up to 4 days or freeze before baking for up to 3 months.