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Classic Chicken Pot Pie

A delicious slice of homemade chicken pot pie with flaky crust, chicken, and vegetables.
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A comforting and creamy chicken pot pie with a flaky crust, filled with tender chicken and mixed vegetables.

Ingredients

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  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken is a great shortcut)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package refrigerated pie crusts (or your favorite homemade crust)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in flour, salt, pepper, thyme, and poultry seasoning. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring, and cook until the sauce thickens, about 5 minutes.
  5. Stir in cooked chicken, peas, and corn. Remove from heat.
  6. Pour the chicken mixture into a 9-inch pie plate.
  7. Place one pie crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  8. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
  9. Let stand for 10 minutes before serving.

Notes

  • For a puff pastry topping, place a sheet of thawed puff pastry over the filling and cut slits. Bake as directed.
  • You can make the filling ahead of time and refrigerate it for up to 2 days. Assemble and bake when ready to serve.
  • To freeze, assemble the pot pie but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the baking time if needed.
  • This recipe is a great way to use up leftover cooked chicken.

Nutrition

Find it online: https://carlacooking.com/chicken-pot-pie-recipe/