Comforting Homemade Chicken Pot Pie Recipe
Chicken pot pie is one of those meals that quietly makes everything feel a bit calmer. No drama, no fancy tricks. Just a flaky crust, tender chicken, and a creamy vegetable filling that feels like a warm hug on a busy day. This chicken pot pie recipe keeps things simple and straightforward, with everyday ingredients and reliable steps, so you can get a comforting dinner on the table without a lot of fuss.
We are using cooked chicken, a basic mix of carrots, peas, and corn, and a smooth sauce made with chicken broth, milk, and a bit of flour. Everything is tucked into ready-made pie crusts, which helps cut down on prep time while still giving you that classic, homemade chicken pot pie feel.
Ingredients for this Chicken Pot Pie
Before you start, it helps to have everything ready to go. Here is exactly what you will need for this chicken pot pie:
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup yellow onion, finely chopped
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 sheets refrigerated pie crusts, thawed
- 1 large egg
- 1 tablespoon water
If you like to prep ahead, you can cook and shred the chicken earlier in the day or even the day before, then keep it in the fridge until you are ready to make your chicken pot pie.
Instructions
Take this step by step. None of the steps are complicated, and once you do it once, it becomes second nature.
Prepare the oven and bottom crust.
Preheat your oven to 400°F (200°C). Place one of the refrigerated pie crust sheets into a 9-inch pie dish, gently pressing it into the bottom and up the sides. Set the pie dish and the second crust aside while you prepare the filling.Start the base of the filling.
In a large skillet or saucepan, heat the unsalted butter and olive oil over medium heat until the butter is melted and just a bit foamy.Cook the onions and carrots.
Add the chopped yellow onion and diced carrots to the skillet. Cook, stirring every so often, for about 5 to 7 minutes, until the vegetables begin to soften. They do not need to be fully tender yet; they will finish in the oven.Add the garlic.
Stir in the minced garlic and cook for about 30 seconds, just until it smells fragrant. Keep an eye on it so it does not brown or burn.Add the flour.
Sprinkle the all-purpose flour evenly over the vegetables. Stir well to coat everything, and cook the flour for 1 to 2 minutes, stirring constantly. This quick step helps get rid of that raw flour taste and sets you up for a smooth sauce.Pour in the chicken broth.
Gradually pour in the low-sodium chicken broth while stirring. Scrape along the bottom of the pan to release any bits stuck to the skillet. Keep stirring until the mixture looks smooth and starts to thicken slightly.Add the milk and simmer.
Pour in the whole milk and stir again. Let the mixture simmer gently for 3 to 5 minutes, stirring now and then, until the sauce is creamy and thick enough to coat the back of a spoon. It should feel like a cozy, spoonable gravy.Stir in the chicken and vegetables.
Add the shredded or diced cooked chicken, frozen peas, and frozen corn to the skillet. Stir to combine everything evenly so each bite will have a bit of chicken and vegetables.Season the filling.
Sprinkle in the dried thyme, dried parsley, salt, and black pepper. Give it a taste and adjust the seasoning if you like it a bit saltier or more peppery. Once you are happy with it, remove the skillet from the heat.Fill the pie shell.
Spoon the warm chicken and vegetable filling into the prepared pie crust in the pie dish. Spread it out into an even layer so it bakes evenly and slices neatly later.Add the top crust.
Carefully place the second refrigerated pie crust sheet over the top of the filling. If there is extra dough hanging over, you can trim it. Pinch or crimp the edges of the top and bottom crusts together to seal the pie. It does not need to look perfect; a rustic edge has its own charm.Cut slits for steam.
Using a sharp knife, cut 4 to 5 small slits in the center of the top crust. This lets steam escape so the crust stays flaky instead of soggy.Brush with egg wash.
In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush the top crust with the egg wash. This gives your chicken pot pie that deep golden, glossy finish that looks like it came straight from a cozy bakery.Bake the pot pie.
Place the pie dish on a baking sheet (this helps catch any drips) and transfer it to the preheated oven. Bake for 30 to 35 minutes, or until the crust is golden brown and you can see the filling bubbling gently through the slits.Let it rest, then serve.
Remove the chicken pot pie from the oven and let it rest for at least 10 to 15 minutes before slicing. This short wait helps the filling set a bit so it does not run all over the plate. Then slice and serve warm.
Cook and Prep Times
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: About 1 hour 10 minutes
- Servings: Around 6 portions
Nutritional information
This chicken pot pie is meant to be a satisfying, complete meal in one slice. The values below are approximate and based on one serving out of six:
- Calories: 520 kcal
- Carbohydrates: 41 g
- Protein: 22 g
- Fat: 29 g
- Saturated fat: 10 g
- Sodium: 540 mg
- Fiber: 3 g
- Sugar: 5 g
If you want to lighten it up a bit, you can serve a smaller slice alongside a simple salad or extra veggies on the side, but as it is, this chicken pot pie is a hearty, filling main dish.
Frequently asked questions
Can I make this chicken pot pie ahead of time?
Yes, you can. One easy option is to prepare the filling ahead of time. Follow the steps to cook the onions, carrots, garlic, sauce, and then stir in the cooked chicken, peas, and corn, along with the dried thyme, dried parsley, salt, and pepper. Let the filling cool, then cover and refrigerate it for up to a day. When you are ready to bake, assemble the pie with the refrigerated pie crusts, add the cooled filling, top with the second crust, brush with the egg and water mixture, and bake. You may need a couple of extra minutes in the oven since the filling will be cold.
Can I use leftover chicken for this recipe?
Absolutely. This chicken pot pie is a great way to use leftover chicken. As long as you have about 2 cups of cooked chicken, you are good to go. You can use roasted chicken, poached chicken, or even leftover grilled chicken, just make sure it is shredded or diced into bite-sized pieces so it mixes well with the peas, corn, and carrots in the creamy sauce.
How do I store and reheat leftover chicken pot pie?
Let any leftover chicken pot pie cool to room temperature, then cover the pie dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. To reheat, you can warm individual slices in the oven at around 350°F (175°C) until heated through, which helps keep the crust flaky. If you are in a hurry, you can use the microwave, but the crust will soften. Either way, the filling with chicken, peas, corn, and carrots will still taste comforting and satisfying.
Chicken Pot Pie
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup yellow onion, finely chopped
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 sheets refrigerated pie crusts, thawed
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F (200°C). Place one of the refrigerated pie crust sheets into a 9-inch pie dish, gently pressing it into the bottom and up the sides. Set the pie dish and the second crust aside while you prepare the filling.
- In a large skillet or saucepan, heat the unsalted butter and olive oil over medium heat until the butter is melted and slightly foamy.
- Add the chopped yellow onion and diced carrots to the skillet. Cook, stirring occasionally, for about 5 to 7 minutes, until the vegetables begin to soften.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant, making sure it does not brown.
- Sprinkle the all-purpose flour evenly over the vegetables. Stir well to coat everything, and cook the flour for 1 to 2 minutes, stirring constantly, to remove the raw flour taste.
- Gradually pour in the low-sodium chicken broth while stirring, making sure to scrape the bottom of the pan to release any browned bits. Continue stirring until the mixture is smooth and begins to thicken.
- Pour in the whole milk and stir again, simmering gently for 3 to 5 minutes, until the sauce is creamy and thick enough to coat the back of a spoon.
- Add the shredded or diced cooked chicken, frozen peas, and frozen corn to the skillet. Stir to combine everything evenly in the sauce.
- Season the filling with dried thyme, dried parsley, salt, and black pepper. Taste and adjust the seasoning if needed, then remove the skillet from the heat.
- Spoon the warm chicken and vegetable filling into the prepared pie crust in the pie dish, spreading it out into an even layer.
- Carefully place the second refrigerated pie crust sheet over the top of the filling. Trim any excess dough if necessary, then pinch or crimp the edges of the top and bottom crusts together to seal the pie.
- Using a sharp knife, cut 4 to 5 small slits in the center of the top crust to allow steam to escape while baking.
- In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush the top crust with the egg wash for a golden, glossy finish.
- Place the pie dish on a baking sheet to catch any drips, then transfer it to the preheated oven. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
- Remove the chicken pot pie from the oven and let it rest for at least 10 to 15 minutes before slicing, so the filling can set slightly. Serve warm.
