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Chicken Pot Pie

Chicken Pot Pie

A classic homemade Chicken Pot Pie featuring tender chicken, carrots, peas, corn, celery, and onion simmered in a rich, creamy herb-infused sauce, all enclosed beneath a beautifully golden, flaky pastry crust. This comforting family dinner is hearty, savory, creamy, and perfect for cozy weeknight meals or special gatherings.
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Prep Time 25 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables:
  • 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion finely diced
  • 2 celery stalks finely diced
  • 2 medium carrots peeled and diced
  • 1 cup frozen green peas
  • 1 cup sweet corn
  • 2 cloves garlic minced
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
For the Creamy Filling:
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 1 teaspoon Worcestershire sauce optional
  • Additional salt and black pepper to taste
For the Pastry:
  • 1 package refrigerated pie crusts or enough homemade pie dough for a double crust
  • 1 large egg
  • 1 tablespoon water

Equipment

  • Large skillet or Dutch oven
  • Large mixing bowl
  • Wooden spoon or spatula
  • Whisk
  • 9-inch deep-dish pie plate
  • Measuring cups and spoons
  • Pastry brush
  • Sharp knife
  • Baking sheet
  • Paper towels

Method
 

  1. Cook the chicken: Pat the chicken dry and season lightly with salt and pepper. Heat the olive oil or butter in a large skillet over medium-high heat. Cook the chicken until browned and cooked through. Transfer to a plate and set aside.
  2. Sauté the vegetables: In the same skillet, add the onion and celery. Cook for 3–4 minutes until softened. Add the carrots and cook for several more minutes. Stir in the garlic, thyme, parsley, salt, and black pepper and cook until fragrant.
  3. Make the roux: Add the butter and allow it to melt. Sprinkle in the flour and stir continuously for 1–2 minutes to cook the flour and create a smooth roux.
  4. Create the creamy sauce: Gradually whisk in the chicken broth, followed by the milk or cream. Continue stirring until smooth. Bring the sauce to a gentle simmer and cook until noticeably thickened.
  5. Add the chicken and vegetables: Return the cooked chicken to the sauce. Stir in the peas and corn, followed by the Worcestershire sauce if using. Taste and adjust the seasoning.
  6. Cool the filling: Remove from the heat and let the filling cool for 10–15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
  7. Assemble: Place the bottom pastry into a deep-dish pie plate if using a double crust. Pour in the creamy chicken filling and spread evenly. Cover with the second pastry crust, trim the edges, and crimp to seal.
  8. Vent and glaze: Cut several small vents into the top crust. Whisk the egg with water and brush the mixture evenly over the pastry.
  9. Bake: Place the pie on a baking sheet and bake for approximately 35–45 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Rest and serve: Remove from the oven and allow the Chicken Pot Pie to rest for 10–15 minutes before slicing. This allows the creamy filling to settle and thicken slightly.

Notes

Chicken thighs produce a richer, more tender filling, while chicken breast provides a leaner option.
The filling should be thick and creamy before it goes into the pastry. If it looks watery, simmer it a little longer.
Allowing the filling to cool slightly before assembly helps prevent a soggy crust.
Keep refrigerated pastry cold until you're ready to use it for the flakiest result.
Frozen peas and corn can be added directly without thawing.
Rotisserie chicken or leftover cooked chicken can be substituted for freshly cooked chicken.
For an especially flaky topping, puff pastry can be used instead of traditional pie crust.
Let the finished pie rest for at least 10 minutes before serving so the filling has time to set.
Store leftovers covered in the refrigerator for 3–4 days.