Chicken Pot Pie

This recipe is one of my all-time favorites—easy to make, filled with simple ingredients like tender chicken, hearty vegetables, and a rich, creamy sauce, all encased in a flaky, golden crust.

Print Recipe

Prep Time 30

Cook Time 1 30

Servings: 6

Ingredients Method Video

Ingredients

1 pound skinless, boneless chicken breast or thighs, cubed
1 cup carrots, sliced (about 2-3 carrots)
½ cup celery, diced
⅓ cup cup unsalted butter (5 tablespoons)
⅓ cup yellow onion, chopped (about ½ small onion)
1 tsp garlic, minced
⅓ cup all-purpose flour
½ tsp salt
¼ tsp freshly ground black pepper
¼ tsp dried thyme
1¾ cups chicken broth
⅔ cups half-and-half (or whole milk)
1 cup frozen peas
1 large egg beaten with 1 tbsp milk or water (for egg wash)
2 9-inch unbaked pie crusts
9 inch deep pie plate

Method

Preheat the Oven: Set your oven to 425°F (220°C).
Cook the Chicken and Vegetables: In a medium saucepan, combine the cubed chicken, carrots, celery, and peas. Add enough water to cover, bring to a boil, and cook for 10 minutes. Drain and set aside.
Prepare the Sauce: In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until softened (about 5-7 minutes). Stir in the flour, salt, pepper, and thyme. Slowly whisk in the chicken broth and half-and-half. Reduce the heat and simmer for 5-10 minutes, stirring until the sauce thickens. Adjust seasoning as needed.
Assemble the Pie: Place one pie crust into your deep-dish pie plate. Spread the cooked chicken and veggies evenly over the bottom. Pour the sauce over the top.
Seal and Eggwash: Cover with the second pie crust, seal the edges, and cut a few slits in the top for steam to escape. Brush with the egg wash.
Bake: Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil after 20 minutes. Let the pie rest for 10 minutes before serving.