Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American / Comfort
Ingredients: 2 cups cooked chicken, shredded or diced; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 2 cloves garlic, minced; 4 tbsp butter; ¼ cup all-purpose flour; 2 cups chicken broth; 1 cup milk or heavy cream; Salt and pepper, to taste; 1 tsp dried thyme; 1 pie crust or puff pastry sheet (homemade or store-bought); 1 egg (for egg wash, optional)

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Chicken Pot Pie is the ultimate comfort food, and it’s one of those meals I turn to when I want something warm, hearty, and nostalgic. With tender chicken, a creamy filling full of vegetables, and a golden, flaky crust on top, this dish never fails to hit the spot. It’s a true classic that I love making from scratch when I want to feed my family something cozy and satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I crave in a comforting meal—savory, creamy filling, plenty of veggies, and a rich, buttery crust. It’s perfect for making ahead, freezing, or serving to a crowd. Whether I make it with leftover chicken or start from scratch, it’s always worth the effort. And the smell while it’s baking? Irresistible. Chicken Pot Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded or diced chicken
Onion
Carrots
Celery
Frozen peas
Garlic
Butter
All-purpose flour
Chicken broth
Milk or heavy cream
Salt and pepper
Dried thyme
Pie crust or puff pastry (homemade or store-bought)
Egg (for egg wash, optional)

Directions

I start by preheating the oven to 400°F (200°C).
In a large skillet, I melt butter and sauté chopped onions, carrots, and celery until softened.
I add garlic and cook for another minute before sprinkling in the flour to create a roux.
I gradually pour in the chicken broth while stirring, then add the milk or cream to make a rich, smooth sauce.
I season the mixture with salt, pepper, and thyme, then stir in the chicken and frozen peas.
I let the filling simmer for a few minutes until thickened, then pour it into a pie dish or casserole.
I place the crust over the top, trimming and crimping the edges. I cut a few slits in the center to let steam escape.
For a golden crust, I brush the top with a beaten egg.
I bake the pot pie for 30–35 minutes, or until the crust is golden and the filling is bubbling.
I let it rest for a few minutes before serving.

Servings and timing

This recipe serves 6–8 people. It takes about 20 minutes to prep and 35 minutes to bake, so I usually have it ready in under an hour.

Variations

I sometimes use rotisserie chicken to save time.
For a veggie-forward version, I skip the meat and add mushrooms, green beans, or potatoes.
If I want more herbs, I’ll add parsley or rosemary to the filling.
I occasionally swap the top crust with biscuit dough for a more rustic twist.
When I want individual servings, I make the pot pie in ramekins or a muffin tin for mini versions.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I use the oven to keep the crust crisp—about 15–20 minutes at 350°F (175°C). I avoid microwaving it if I want to preserve the texture of the crust, but it works in a pinch. I also freeze unbaked pot pies and bake them straight from the freezer, adding 10–15 minutes to the cook time. Chicken Pot Pie

FAQs

Can I use store-bought crust?

Yes, I often use a pre-made pie crust or puff pastry to save time. It still turns out delicious and flaky.

What’s the best chicken to use?

I usually go with cooked chicken breast or thighs. Leftovers or rotisserie chicken work perfectly.

Can I freeze Chicken Pot Pie?

Absolutely. I freeze it before baking and cook it directly from frozen when I’m ready, just adding a little extra baking time.

How do I avoid a soggy bottom crust?

I usually only use a top crust to keep things simple and avoid sogginess. If I use a bottom crust, I blind bake it first for best results.

Can I make it dairy-free?

Yes, I’ve used plant-based butter and unsweetened almond milk with good results. It’s not as creamy, but still very comforting.

Conclusion

Chicken Pot Pie is one of those dishes that always feels like home. I love how it brings together simple ingredients to create something hearty, flavorful, and totally satisfying. Whether I’m making it on a weeknight or prepping ahead for a weekend dinner, it’s always a comforting classic that everyone enjoys.