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The BEST Chicken Pot Pie Recipe

This chicken pot pie recipe delivers all the cozy vibes with a flakey, golden crust and creamy, savory filling packed with chicken and vegetables. It's a timeless comfort food that’s surprisingly simple to make and perfect for meal prep or weeknight dinners.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients
  

  • 2 cups cooked chicken breast shredded or chopped
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1/2 cup diced celery
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 9-inch unbaked pie crusts (store-bought or homemade)
  • 1 egg for egg wash

Instructions
 

  • Preheat oven to 425°F (220°C).
  • In a large skillet or saucepan, melt butter over medium heat. Add carrots, celery, and peas. Cook for about 5 minutes, stirring occasionally.
  • Stir in flour, salt, pepper, garlic powder, onion powder, and thyme until vegetables are well coated.
  • Gradually whisk in chicken broth and milk. Simmer and stir until the mixture thickens, about 5–7 minutes.
  • Add cooked chicken and stir to combine. Remove from heat.
  • Roll out one pie crust into a 9-inch pie dish. Pour the hot chicken filling into the crust.
  • Cover with the second pie crust. Seal and flute the edges. Cut slits in the top to allow steam to escape.
  • Brush the top crust with a beaten egg for a golden finish.
  • Bake for 30–35 minutes, or until the crust is golden brown and filling is bubbling.
  • Let rest for 10 minutes before serving.

Notes

  • Use rotisserie chicken to save time.
  • Let the filling cool slightly before adding to the crust to prevent sogginess.
  • Freeze an assembled, unbaked pie for a quick future meal—just bake from frozen at 375°F for about 60–70 minutes.
  • Add chopped potatoes or mushrooms for extra heartiness.
  • Use a pie shield or foil on the crust edges if they brown too quickly.