Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups cooked chicken, diced (rotisserie or leftover works great); 1 cup carrots, diced; 1 cup peas (fresh or frozen); 1/2 cup celery, diced; 1/3 cup unsalted butter; 1/3 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried thyme; 1 3/4 cups chicken broth; 2/3 cup milk; 1 package refrigerated pie crusts (2 crusts)

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Chicken pot pie is a classic comfort food that combines tender chicken, vibrant vegetables, and a creamy sauce all encased in a flaky, golden pie crust. It’s a warm, hearty dish that brings cozy vibes to any meal.

Ingredients

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

2 cups cooked chicken, diced (rotisserie or leftover works great)

1 cup carrots, diced

1 cup peas (fresh or frozen)

½ cup celery, diced

⅓ cup unsalted butter

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried thyme

1 ¾ cups chicken broth

⅔ cup milk

1 package refrigerated pie crusts (2 crusts)

Directions

Preheat the oven to 425°F (220°C).

In a large saucepan, cook carrots, peas, and celery in boiling water for 5 minutes. Drain and set aside.

In the same saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme until smooth. Gradually whisk in chicken broth and milk. Cook until thickened, about 5 minutes.

Stir in the cooked chicken and vegetables. Remove from heat.

Place one pie crust in a 9-inch pie plate. Pour the chicken filling into the crust.

Cover with the second crust, seal the edges, and cut slits in the top crust to allow steam to escape.

Bake for 30–35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with foil.

Let the pie sit for 10 minutes before serving.

Servings and Timing

This recipe serves 6 people. It takes about 20 minutes to prepare and 45 minutes to bake, making the total time roughly 1 hour and 5 minutes from start to finish.

Variations

I often like to customize my chicken pot pie by adding sautéed mushrooms for an earthier flavor or swapping the milk for heavy cream to make the filling richer. For a gluten-free version, using a store-bought gluten-free pie crust works well, and you can also find gluten-free flour blends for the sauce.

Storage/Reheating

Leftovers store well in the refrigerator for up to 3 days. To reheat, I cover the pot pie with foil and warm it in a 350°F oven for about 20 minutes until heated through. You can also freeze the unbaked pie (wrapped tightly) for up to 2 months — just thaw overnight in the fridge before baking.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen peas and carrots work perfectly. Just thaw them slightly and drain any excess water before adding to the filling.

Can I make this recipe dairy-free?

Absolutely! I substitute the butter with olive oil or dairy-free margarine and use a plant-based milk like almond or oat milk.

What type of chicken works best?

I find rotisserie chicken is the easiest and tastiest choice, but leftover roasted or boiled chicken works just as well.

Can I make this ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Keep it covered in the fridge and bake just before serving.

How do I prevent the crust edges from burning?

If the edges start browning too fast during baking, I cover them with foil strips halfway through the cooking time.

Conclusion

I always find chicken pot pie to be a comforting, delicious meal that’s perfect for family dinners or whenever I crave something warm and hearty. This recipe’s creamy filling and flaky crust are such a satisfying combo, and I love how easy it is to customize depending on what I have in the fridge. Whether it’s a weeknight dinner or a cozy weekend meal, this chicken pot pie never disappoints.

Recipe:

Chicken Pot Pie

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 6 servings
Diet: Low Fat

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Description

Instructions

Preheat the oven to 425°F (220°C).
In a large saucepan, cook carrots, peas, and celery in boiling water for 5 minutes. Drain and set aside.
In the same saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme until smooth.
Gradually whisk in chicken broth and milk. Cook until thickened, about 5 minutes.
Stir in the cooked chicken and vegetables. Remove from heat.
Place one pie crust in a 9-inch pie plate. Pour the chicken filling into the crust.
Cover with the second crust, seal the edges, and cut slits in the top crust to allow steam to escape.
Bake for 30–35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with foil.
Let the pie sit for 10 minutes before serving.