Comfort Food
Chicken Pot Pie
A proper chicken pot pie is all about the filling — thick, savory and loaded with vegetables — under a crust that bakes up genuinely flaky, not soggy. This version uses a simple homemade or store-bought crust and a from-scratch creamy filling for the classic dinner-table centerpiece.
Why you'll love this recipe
- Thick, savory filling loaded with vegetables
- Flaky, golden crust top and bottom
- Classic comfort food worth the effort
- Great made ahead and reheated
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Preheat the oven to 400°F (204°C). Fit one pie crust into a 9-inch pie dish and set the second aside for the top.
- Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery for 5-6 minutes until softened.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth and milk, stirring until smooth, and bring to a simmer until thickened, about 3-4 minutes.
- Stir in the chicken, peas, thyme, salt and pepper. Taste and adjust seasoning, then remove from heat.
- Pour the filling into the prepared pie crust. Top with the second crust, crimp the edges to seal, and cut a few slits in the top for steam to escape.
- Brush the top crust with egg wash. Bake for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling.
- Let rest for 10-15 minutes before slicing.
Tips for success
- Cooking the flour with the vegetables briefly before adding liquid is essential for a thick, non-runny filling.
- Let the pie rest at least 10 minutes after baking — cutting too soon lets the filling run out.
- Cover the edges of the crust with foil partway through baking if they're browning too quickly.
- This is a great way to use leftover roasted or rotisserie chicken.
Frequently asked questions
Why is my chicken pot pie filling runny?
The flour needs to cook with the butter and vegetables before liquid is added, and the filling should be visibly thick before it goes into the crust; letting the baked pie rest also helps it set.
Can I use a store-bought pie crust?
Yes, a good store-bought crust works well and saves significant time; just make sure it's fully thawed if frozen.
Can I make chicken pot pie ahead of time?
Yes, assemble it unbaked and refrigerate for up to a day, or freeze unbaked for up to 3 months; bake straight from frozen, adding extra time.
What can I use instead of a top crust?
A biscuit topping or puff pastry sheet both make good alternatives to a traditional pie crust.
Nutrition (per serving)
| Calories | 486 |
| Protein | 24g |
| Carbs | 38g |
| Fat | 27g |
| Sodium | 680mg |
| Sugar | 4g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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