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

Chicken Pot Pie Recipe

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

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)

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Brush the top with egg wash and cut small slits in the pastry to allow steam to escape.
  6. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
  7. 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.