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Classic Chicken Pot Pie

A freshly baked chicken pot pie with a flaky golden crust, cut to reveal a creamy chicken and vegetable filling.
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Enjoy a comforting and nostalgic chicken pot pie with a flaky crust and creamy filling, perfect for family dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup chopped fresh parsley
  • 1 package (10 ounces) frozen peas
  • 1 package (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Season with salt and pepper.
  4. Melt butter in the skillet. Whisk in flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring, until thickened.
  6. Stir in thyme, rosemary, parsley, and cooked chicken. Add frozen peas and cook until heated through.
  7. Pour the chicken mixture into a 9-inch pie plate.
  8. Drape the pie crust over the filling. Trim and crimp the edges. Cut vents in the top crust. For a lattice top, cut the second crust into strips and weave them over the filling.
  9. Brush the top crust with the beaten egg.
  10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil.
  11. Let stand for 10 minutes before serving.

Notes

  • For a make-ahead option, prepare the filling and let it cool completely. Assemble the pie and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
  • This chicken pot pie freezes well. Assemble the pie, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
  • Consider using leftover cooked chicken or rotisserie chicken for an even quicker meal.
  • If you’re looking for meal planning solutions, this hearty pie is a great addition to your weekly rotation.

Nutrition

Find it online: https://www.purecookingjoy.com/chicken-pot-pie-recipe/

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