Chicken Pot Pie Classic (Printable)

Tender chicken and vegetables in creamy sauce baked under a golden flaky crust, perfect for a cozy meal.

# Ingredient List:

→ Filling

01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage (optional)

→ Crust

16 - 1 sheet refrigerated pie dough (or homemade, enough for a 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt butter. Add onion, carrots, and celery, sautéing for 5 to 6 minutes until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir continuously, cooking for 2 minutes to form a roux.
05 - Gradually whisk in chicken broth and milk. Bring mixture to a simmer and cook until thickened, approximately 4 to 5 minutes.
06 - Stir in diced chicken, peas, corn, salt, black pepper, thyme, and sage. Mix well and heat through, then remove from heat.
07 - Pour the prepared filling into a 9-inch pie or casserole dish.
08 - Roll out pie dough and place it over the filling. Trim any excess dough, crimp edges, and cut small vents in the center.
09 - Brush the crust with the beaten egg to achieve a golden finish.
10 - Bake for 35 to 40 minutes until the crust is golden brown and the filling bubbles.
11 - Allow to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes like comfort and actually comes together faster than you'd expect, leaving time to set the table properly.
  • The creamy filling with tender vegetables and chicken feels fancy enough for guests but honest enough for a quiet weeknight.
  • That moment when you pull it from the oven and the crust is golden and puffed is worth every step.
02 -
  • If your crust browns too fast before the filling is bubbling, lay a piece of foil over the top to slow it down without creating steam that makes it soggy.
  • The filling thickens as it cools, so it should look slightly looser than you think it should be when you pour it into the dish.
03 -
  • Pre-bake the vegetables for 2 minutes longer than you think you need because they'll soften more when the filling simmers and they cook again in the oven.
  • Keep your pie dough cold by working quickly and chilling your hands if they're warm; this is the one secret that makes the difference between a tender crust and a tough one.
Go Back