A warm, comforting dish packed with tender chicken, colorful vegetables, and a rich, creamy sauce, all topped with a flaky, golden pie crust. This homemade chicken pot pie is the perfect blend of hearty ingredients and traditional flavor. It’s an ideal recipe for a weeknight dinner or when you need something filling, nostalgic, and deeply satisfying.

Why You’ll Love This Recipe

• It’s a complete, well-balanced meal in one dish.
• The creamy filling is rich and flavorful, made from scratch using real ingredients.
• You can use store-bought crust to save time while still getting that delicious flaky top.
• It’s family-friendly and kid-approved — a meal everyone will look forward to.
• Customizable with different meats or vegetables, making it great for using leftovers.
• Perfect for meal prepping, as it stores and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons unsalted butter (plus extra for greasing the dish)
• 1 medium white or yellow onion, diced
• 4 whole carrots, peeled and diced into small pieces
• 2 celery stalks, finely chopped
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• 1 tablespoon fresh thyme leaves (or 1½ teaspoons dried thyme)
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1½ cups half and half or whole milk
• ¾ cup frozen green peas (no need to thaw)
• 2 sheets refrigerated pie crust (or one homemade pie crust, divided into top and bottom)
• 1 egg, beaten (for egg wash)

Directions

1. Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish or cast iron skillet with butter and set aside.
2. In a large skillet or deep sauté pan over medium-high heat, melt the butter. Add diced onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, for 5–6 minutes until vegetables begin to soften.
3. Stir in fresh thyme and add cubed chicken. Cook for 5–7 minutes, stirring occasionally, until the chicken starts to brown but is not fully cooked through.
4. Sprinkle the flour evenly over the mixture and stir constantly for 1–2 minutes to coat everything.
5. Gradually pour in the chicken broth and stir continuously to avoid lumps. Then add the half and half (or milk). Bring to a gentle simmer, cooking for another 5–6 minutes until the sauce thickens.
6. Stir in the frozen peas and remove the skillet from heat. Taste and adjust seasoning if needed. Let the filling cool for about 5–10 minutes before assembling the pie.
7. Roll out one sheet of pie crust and press it into the bottom of your greased pie dish. Pour the slightly cooled filling into the crust.
8. Roll out the second crust and lay it over the top. Trim the edges if needed and crimp the edges together with your fingers or a fork to seal.
9. Cut a few small slits in the top crust to allow steam to escape during baking. Brush the top with beaten egg to help it brown.
10. Place the pie on a baking sheet to catch any overflow and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
11. Remove from oven and let rest for 10–15 minutes before slicing and serving.

Servings And Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Rest Time: 15 minutes
• Total Time: 1 hour 20 minutes

Variations

• Use leftover turkey instead of chicken, especially around the holidays.
• Swap in rotisserie chicken to cut down on prep time.
• Replace half and half with heavy cream for an even richer filling.
• Add other vegetables like corn, green beans, or diced potatoes.
• Try topping with biscuit dough instead of pie crust for a Southern-style twist.
• Use puff pastry for a lighter, crispier top crust.
• Add chopped fresh herbs like parsley or rosemary for more depth.
• Make it vegetarian by omitting the chicken and using mushrooms and extra veggies.
• Make it dairy-free by using plant-based butter and milk alternatives.
• Bake it in individual ramekins for single-serve pot pies.

Storage/Reheating

• Storage: Allow the pot pie to cool completely, then cover tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 4 days.
• Freezing: Assemble the pie (unbaked), wrap tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking.
• Reheating: For best results, reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through. If reheating a single slice, the microwave can be used, but the crust may soften.

FAQs

Can I Use Pre-Cooked Chicken For This Recipe?

Yes, pre-cooked or leftover chicken (like rotisserie) can be used. Just skip the step where raw chicken is browned, and stir it in with the vegetables before adding the flour.

What’s The Best Way To Keep The Bottom Crust From Getting Soggy?

Use a metal or glass pie dish and bake the pie on the lower oven rack. You can also preheat a baking sheet and place the pie dish directly on it to help crisp the bottom.

Can I Make This Chicken Pot Pie Ahead Of Time?

Yes, you can prepare the filling and refrigerate it for up to 2 days before assembling and baking. Or you can assemble the entire pie and bake it later.

Can I Freeze Leftover Chicken Pot Pie?

Absolutely. Once baked and cooled, wrap leftovers tightly and freeze for up to 2 months. Reheat in the oven for best texture.

How Do I Know When The Pot Pie Is Fully Cooked?

The top crust should be golden brown, and the filling should be bubbling around the edges. Use a thermometer to check that the internal temperature reaches at least 165°F (74°C).

Can I Use Puff Pastry Instead Of Pie Crust?

Yes, puff pastry works great for the top crust and gives a lighter, flakier finish. Just don’t use it for the bottom crust as it may become soggy.

What Can I Serve With Chicken Pot Pie?

It’s a full meal on its own, but it pairs well with a simple green salad, steamed broccoli, or roasted Brussels sprouts.

Can I Use Milk Instead Of Half And Half?

Yes, whole milk works fine, though the sauce will be a bit lighter in texture. For a richer filling, you can use heavy cream or a mix of milk and cream.

Can I Use Fresh Vegetables Instead Of Frozen Peas?

Yes, fresh peas or other vegetables like green beans or diced zucchini can be used. Just make sure they are chopped to a similar size and cooked slightly before adding.

Can I Bake This In A Cast Iron Skillet?

Yes, a cast iron skillet works beautifully and adds a rustic touch. Make sure it’s oven-safe and about 9 to 10 inches wide.

Conclusion

This easy homemade chicken pot pie delivers on all fronts: flavor, comfort, and versatility. With its creamy filling, crisp crust, and hearty ingredients, it’s a dish that brings everyone to the table. Whether you’re serving it fresh out of the oven or enjoying leftovers the next day, this classic recipe is one you’ll want to keep in regular rotation.

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