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A golden, flaky chicken pot pie with a slice removed, revealing a creamy filling of tender chicken, peas, carrots, and vegetables

Chicken Pot Pie Recipe

Jana Rae
This Chicken Pot Pie is the ultimate comfort food, featuring a creamy chicken and vegetable filling inside a golden, flaky crust. Perfect for cozy family dinners or make-ahead meals!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal

Ingredients
  

For the Filling:

  • 2 cups cooked chicken shredded or diced
  • 2 tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup corn fresh, frozen, or canned
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ¾ cup whole milk or heavy cream
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp dried parsley

For the Crust:

  • 1 package 1 sheet store-bought puff pastry or pie crust
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or a 9x13-inch baking dish.
  • In a large skillet, melt butter over medium heat. Add onions and garlic, cooking until fragrant. Stir in carrots, peas, and corn, cooking for another 2-3 minutes.
  • Sprinkle the flour over the vegetables, stirring continuously for 1 minute. Slowly add chicken broth, stirring until thickened. Stir in milk or heavy cream, seasonings, and cooked chicken. Simmer for 2-3 minutes until creamy and thick.
  • Pour the chicken filling into the prepared dish and spread it evenly. Roll out the pie crust or puff pastry and place it over the filling, tucking in the edges.
  • Brush the top with egg wash and cut small slits in the pastry to allow steam to escape.
  • Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let the pot pie rest for 5 minutes before slicing. Enjoy with a fresh salad or roasted vegetables.

Notes

Recipe Notes

  • Make-Ahead Option: Assemble the pot pie up to 24 hours in advance and refrigerate before baking.
  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
  • Freezing Instructions: Freeze the unbaked pot pie for up to 3 months. Thaw overnight before baking.
  • Reheating: Warm in the oven at 350°F for 15 minutes, or microwave individual portions for 1-2 minutes.
  • Gluten-Free Option: Use gluten-free flour and a gluten-free pie crust.